Fennel and Mushroom Duxelles
Ingredients
1 large fennel bulb, roughly chopped
350g (12oz) field mushrooms, roughly chopped
1 medium onion, peeled and roughly chopped
50g (2oz) salted butter
salt and pepper
150ml (1/4 pint) red wine
275ml (1/2 pint) double cream
Intro and Method
As well as complementing the venison in this month's Venison En Croute recipe, this duxelles mixture is an excellent base for canapés. It can be made in advance and either stored in the fridge for up to two days, or frozen in an airtight container.
Place the fennel, mushrooms and chopped onion in a food processor and blend to a paste.
Melt the butter in a saucepan. Then add the mushroom mixture and cook gently, stirring occasionally, until all the liquid from the mushrooms has evaporated.
Season. Stir in the wine and cream, and continue cooking over a moderate heat. Stir occasionally until the liquid has reduced and has been absorbed.
The end result should be a fairly thick, but slightly sloppy sauce.
Recipe supplied by The Royal Agricultural Benevolent Institution, contribution courtesy of Galton Blackiston, proprietor/chef of Morston Hall, Norfolk (www.rabites.org.uk/intro.html)