Duxelles!

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Duxelles!Cooking Inside the Lines

YAY I finally made duxelles! I don’t know why I thought this was so cool but I’ve had duxelles in a variety of ways, especially in soups and on toasts. I love that Cooking Light included them in their 3 Little Secrets of Big Flavors section that also includes chicken glace and shrimp butter. These three are French culinary tricks, or astuces, to add depth of flavor to a dish.   Duxelles are super savory and are an awesome little additon to a variety of dishes due to their herbacious and mushroom (read: earthtastic) flavor.

I chose the Artic Char with Duxelles and Leeks because it sounded amazing and I thought it would be fitting since we have an Artic blast hitting Austin right now. Why not celebrate artic cold temperatures with Artic something or other? I went to Whole Foods Market and alas they do not carry Artic Char. Turns out their purveyor couldn’t meet their Quality Standards requirements. Love it, and thank you Whole Foods for having those standards in the first place. I went with salmon which was a tasty equivalent choice and headed home.

Artic Char with Duxelles and Leeks (Photo by David Prince)

The duxelles were amazingly easy to make and oh so delicious even on their own. I also sauteed some Yukon Gold potatoes in olive oil and dashed with salt and red pepper. I placed the duxelles, potatoes, leeks and salmon in a baking dish at 400 degrees and voila! mes amis, dinner was ready. Oh, I did finish the dish off with a dash of a lemon slice (David sliced it up the fancy way) and some more olive oil.

I vageuly remember eating this because I might have inhaled it. Savory, lucious layers of earthy flavor that all worked beautifully together on the plate.  Amore!

P.S. Did I call Auburn or what? ;)

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