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If you give a person some duxelle, they snack for a day. Teach someone to make duxelle and they’ll enjoy it for the rest of their lives.
2 lb Oyster mushrooms
2 lb Onions
1 lb Meadow Butter
4 – 8oz tupperware tubs (not actual tupperware – don’t sue me)
Caramelize diced onions and a dab of butter in a large saute pan and set aside.
In the same pan, saute mushrooms (dry at first) until they reduce to about half their size.
Combine mushrooms, onions, and 8oz of butter in pan until butter coats all ingredients.
Blend to a smooth consistency. Add salt to taste. Yields about 32 oz of finished duxelle and 8oz of leftover butter.
Freeze whatever you don’t eat in an airtight container to enjoy for up to a year.