Emeril's Mushroom Duxelles
Emeril Lagasse's Kicked Up Mushrooms
In the spirit of "Good Morning America's" trip to the U.K., Emeril Lagasse demonstrated how to cook individual beef Wellingtons with perigroudine sauce and mushroom duxelles as well as stilton potato gratin and lemon meringue pie. These recipes are from Emeril's new book, "Emeril's Delmonico: A New Orleans Restaurant with a Past."
Melt the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds.
Add the mushrooms, salt and pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes.
Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.
Recipe copyright 2005, Emeril Lagasse from his cookbook, "Emeril's Delmonico: A New Orleans Restaurant with a Past"