Cooking time: 20 minutes
Duxelles is, quite frankly, a fancy word for a simply delicious garnish made of finely chopped mushrooms cooked in butter with french shallot. Duxelles brings out the faint fragrance of mushroom that lurks in the rind of this cheese, making the dish a sensational treat.
Crimini mushrooms are similar to the white mushroom in shape and size but firmer to the touch. The colour ranges from light tan to dark brown. Meaty and earthy flavour, more intense than the white mushroom. Substitute: White mushroom also called "button".
- Preheat oven to 180°C / 350ºF.
- Place bread slices on a baking sheet.
- Toast in the oven until crisp and golden, 15 to 20 minutes. Set aside.
- Meanwhile, melt butter in a large skillet over medium heat.
- Add french shallot and garlic; cook, stirring, until softened, about 3 minutes.
- Add mushrooms with salt and pepper; cook, stirring, until mushrooms have softened and released their liquid, about 7 minutes.
- Raise heat to medium to high; cook until liquid has evaporated, about 3 minutes more.
- Top each crostini with mushroom Duxelles. Garnish with L’Extra Brie cheese and walnuts.
Soft, mild cheese featuring the delicious flavours of milk and nuts. It’s delicious on its own, or paired with meats, fruit, or fresh bread.
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