I remember at the Cordon Bleu Cookery School in London, Mrs Proctor my lecturer making me chop the mushrooms for duxelles so fine that they almost had no texture. I like to have a bit of texture, so while I chop them fine, I don’t go Mrs Proctor fine. Also olive oil back in 1969 was something Elizabeth David wrote about, but you certainly didn’t use it in the kitchen. It was kept in the bathroom and you put it in your ear when a moth flew in.
With the wonderful infused oils from Willow Creek, you can add so much flavour to a dish. For this one, I used the Garlic and the Jalapeno. It works well on steak, and would work as well on a piece of braaied tuna.
Willow Creek Mushroom Duxelles Sauce
4 Tbs Willow Creek Garlic Infused Olive Oil
1 TbsWillow Creek Jalapeno Infused Olive Oil
2 large onions, finely chopped
Oryx Desert Salt and Black pepper
500 g finely chopped mushrooms
1 Tbs dried Oregano
250ml Beef stock
What you’ll do…
In a large frying pan, heat the oils and over medium heat slowly cook the onions with salt and pepper until they go a pale golden brown. Add the mushrooms and cook them to release all their moisture. Add the oregano, and the Pinotage. Simmer to reduce the wine down to virtually nothing. Add the stock and reduce well. Add the vinegar and taste and re-season if necessary.
Serve with a tranche of Rib Eye Steak off the braai, sautéed potatoes and a green vegetable.
Will serve 4 – 6.
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