Name: Fondue de champignons à blanc (Creamy Minced Mushrooms)
Yield: For about, ¾ cup (1¾ dL)
Cuisine: French
Ingredients: Freshly ground pepper; Freshly grated nutmeg; 1 teaspoon salt; ½ pound (225 g) firm white mushrooms, washed and trimmed; ⅔ cup (1½ dL) unsweetened evaporated milk

Preparation info

For about,
¾ cup

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

This preparation of mushrooms is suitable in recipes calling for a duxelles and is somewhat less complicated to do. The cooking in evaporated milk gives a creamy result and helps keep the mushrooms white.

Ingredients

½ pound (225 g) firm white mushrooms, washed and trimmed
⅔ cup (1½

Method

Slice the mushrooms in the food processor or with a knife and place them in the skillet over medium heat. Toss or stir for 3 to 4 minutes, until they are beginning to render their water, then add the milk and seasonings and simmer for 10 to 15 minutes, until the mushrooms are tender and the milk is thick and creamy. Chop fine in the food processor. The mushrooms will keep for 2 or 3 days in the