This past weekend I had some friends over for dinner and served artichoke bottoms stuffed with mushrooms as a first course. The artichoke bottom is layered with a mushroom and artichoke duxelle, topped with breadcrumbs and Parmesan cheese, baked and served with a beurre battu. I had some of the duxelle leftover and was able to enjoy it this morning on wine bread miche toast. Have a beautiful Tuesday!!
Below is the recipe for the duxelle itself. If you want the full recipe just send me a message and I would be happy to share.
Mushroom and Artichoke Duxelle
- 4 large artichokes or 2 artichokes and use 1 bottom in the duxelle
- 1 pound mushrooms, stems removed, cleaned and finely chopped
- 1 1/2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 1 teaspoon flour
- 1/2 cup heavy cream
- 1 egg yolk
- 1 1/2 tablespoons finely chopped parsley
- 2 tablespoons bread crumbs (optional)
- salt and freshly ground pepper to taste
- Cut stems from artichokes and trim leaves with scissors. In a large pot of boiling salted water, cook artichokes until just tender, approximately 30 minutes. Drain well and when artichokes are cool enough to handle remove all the leaves and place in a bowl. Using a teaspoon, scrape the edible portion or meat from each leaf and place in a bowl.
- Heat olive oil and 2 tablespoons butter in a large skillet. Add chopped mushrooms and cook over medium heat until most liquid is gone, about 8 minutes.
- Add finely chopped shallots and flour and cook, stirring to incorporate for an additional 1 minute.
- Add the cream and the artichoke meat, scraped from the leaves.
- Stir in the egg yolk, parsley and optional bread crumbs. Mix well to combine thoroughly and season will salt and pepper to taste.
This will stay for several days refrigerated in an airtight container or can be frozen for later use.