Black Bean Shiitake Mushroom Duxelle

Shitakke Black Bean Duxelle.JPG

Black Bean Shiitake Mushroom Duxelle

Duxelle (dook-SEHL) is a French stuffing mixture made from chopped mushrooms, onions or shallots, and butter. Duxelles are generally used as a filling for items like mushrooms or for a Beef Wel­lington (vegan: Seitan Wellington). At ANF, we believe duxelles can be served as a vegetarian entrée or center-of-the-plate protein or integrated into a vegetarian protein (like tofu) as a filling. By tightening the texture, duxelles can be served in the form of a patty, loaf, or filling for acorn squash or bell peppers. While mushrooms are the primary ingredient in all duxelles, beans, along with seeds or chopped nuts for texture, can be added for protein when serving a duxelle as a vegetarian entrée.

YIELD: 4 servings

coconut oil
finely diced onions or green onions
fresh minced garlic
finely diced fresh shiitake or button mushrooms (or 1½ cups rehydrated dried mushrooms)
ground ginger
brown or white rice flour
rice vinegar
sun-dried tomatoes in oil, drained & chopped
chopped fresh cilantro
chopped unsalted, dry-roasted peanuts
creamy peanut butter
cooked black beans, drained, and rinsed
Optional: Coconut Lemon Beurre Blanc (page 222 of “Classical Vegetarian Cooking”)

4 Tablespoons
¾ cup
2 teaspoons
1½ cups

½ teaspoon
½ teaspoon
2 Tablespoons
2 Tablespoons
¼ cup
6 Tablespoons
½ cup
4 Tablespoons
1¼ cups
¾ cup

Heat coconut oil in sauté pan over medium heat. Sauté onions, garlic, mushrooms, salt, and ginger for 5 to10 minutes, or until onions are transparent.
Add rice flour, rice vinegar, and sun-dried tomatoes to pan. Stir and cook for a few minutes until ingredients are well combined; remove from heat.
Add cilantro, peanuts, peanut butter, and black beans. Gently fold into cooked mixture with rubber spat­ula to keep the beans intact. Mix until blended.
To form the duxelles, oil a ½-cup measuring cup or line with plastic wrap. Press the mixture to fill the measuring cup, remove onto prepared plate, and top each serving with 3 tablespoons of Coco­nut Lemon Beurre Blanc.