Stems, stalks or stipes. They don’t seem very exciting in the grand scheme of things. But these little wonders (with a little TLC) can really liven up a dish.
We’re all watching the pennies, so make sure you get the most out your food by making the most of all of it. So instead of binning the stems, use these little gems to create a paste that will help pep up meal-times by adding a mushroomy and meaty punch.
In classic French cusine, Duxelles is an intensely flavored sautéed mushroom and shallot mixture. In English, it’s a kitchen pantry staple (or at least it should be).
Add it to scrambled or poached eggs for a breakfast treat, spread in on toast for a mid-morning snack, or add it to your spag bol to liven up dinner.
What you’ll need
2 tablespoons of butter
4 cups of finely chopped mushrooms stems
1 onion, finely chopped
Salt and pepper
What to do
- Heat the butter in a pan over a medium to high heat. Then adds the onion and sauté for 3 minutes. Try not to brown the mushrooms as this will effect the flavour of the paste.
- Add the mushrooms stems, sprinkle some salt and pepper and cook on a medium to low heat until all the liquid have evaporated. (This should take up to 10 minutes but it’s well worth the time). As the mixture thickens into a paste, the flavour will deepen.
- Keep the mixture in an airtight container in the fridge or freezer for an instant meal maker that will add meatiness to mealtimes.
Feeling adventurous? Go to town by adding herbs to the mixture. Try the recipe with thyme, tarragon, bay leaves or parsley. It’s an easy, delicious and natural way to add flavour.