Tuesday, September 02, 2008
Duxelle Canape
30 no.s Carr's Table Water Crackers
50g Minced shallots
30g Butter
240g Diced shitake mushrooms
60ml Cream
110g Bread crumbs
4g Chopped parsley
1 no.s Egg
1/2 no.s. Carrot, small dice and blanched for garnish (optional)
Salt and pepper to taste
1) In a small pan, heat the butter and add the shallots until an aroma is present.
2) Add the mushrooms and sauté them until dry to create a duxelles. Season the duxelles with some salt and pepper to taste.
3) Add the cream, bread crumbs and parsley and mix well. Remove the mixture from the pan.
Break the egg into a bowl and whip until evenly blended.
4) Add the egg, a little at a time to the duxelles mixture until the egg has just coated the mixture.
5) Fill small portions of the mix into a 4-cm ring cutter and press down gently with a small spoon. Gently lift up the ring and release the small duxelles cakes.
6) Place them onto an aluminum foil sheet, onto a sheet pan and bake the cakes in an oven at 180 degrees until the tops and sides of the cakes have begun to brown and oil seeps out from the sides.
7) Place each ready baked cake onto a cracker base and serve.
Note*: The duxelles above (without the egg) is a stuffing used for chicken.
