Lemon Dill Mushroom Duxelle

1 pint white mushrooms
3 cloves garlic, minced
1 lemon, zest and juice
5-7 jalapeno rounds
1/2 cup white wine
3 tbl olive oil
3 tbls butter
3 tsps dill
2 tsps salt
1 tsp black pepper

My take on a classic mushroom duxelle. I used dill rather than parsley and also added some jalapeno.

Cook the shrooms in the oil, 2 tbls of the butter, the salt and the black pepper. When the shrooms have darkened and given up their juices, add the garlic and jalapeno. Cook 2 more minutes. Add the wine. Cook 5 more minutes. Add the lemon zest, lemon juice, dill and the last tbl of butter. Cook a few more minutes, until a nice sauce is formed.


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