I first learned about duxelles at
Duxelles does wondrous things to the wheatiness of bulgur. This dish is an excellent accompaniment to lamb, poultry or game.
|pepper, freshly ground||•||•|
|parsley, preferably flat-leafed, minced||•||•|
Clean the mushrooms by brushing off any dirt with a damp paper towel and cutting off the tough stem ends. If you are using a food processor, cut any large mushrooms in quarters. Process the mushrooms until finely minced, or finely chop using a large chef’s knife.
In a large skillet over medium heat, melt the butter. Add the mushrooms and garlic and cook, covered, over low heat for 5 minutes. The mushrooms will release a lot of water. Uncover and continue cooking for about 30 minutes, stirring occasionally, until the mushrooms have turned dark brown and all the liquid has evaporated.
Add the bulgur to the skillet and sauté, stirring often, for 2 to 3 minutes. Reduce the heat to low. Sprinkle with the salt, sugar and pepper, add the boiling water and simmer, tightly covered, for 15 minutes. Fluff the mixture with a fork and allow it to stand, covered, for 5 minutes.
Sprinkle with the parsley before serving.
© 1992 Rose Levy Beranbaum. All rights reserved.