WILD PLUMS RECIPES

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FRESH WILD MUSHROOM DUXELLES - FORAGER CHEF



Fresh Wild Mushroom Duxelles - Forager Chef image

A duxelles of mushrooms is one of the oldest, time-tested ways to preserve your harvest. This is a small batch, scale as needed for large harvests. I mostly make this in quantities of 2+lbs, but making a small batch will help you get the feel for the process.

Provided by Alan Bergo

Categories     Appetizer    Side Dish    Snack

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1

Number Of Ingredients 7

1 lb fresh wild mushrooms cleaned (caps and stems roughly chopped.)
1 Tbsp shallot diced ¼ inch or chopped roughly
½ tsp kosher salt
¼ Teaspoon fresh ground black pepper
2 tbsp oil (plus a little extra for roasting afterword )
¼ cup dry sherry (dry white wine can be substituted)
1/2 teaspoon fresh chopped thyme

Steps:

  • Finely chop the mushrooms by hand, or pulse the mushrooms in a food processor until they're finely chopped, but be careful not to over-process them. Traditionally you would chop them by hand, and it will give the best texture.
  • Heat a large saute pan with the oil. Heat the pan until hot and nearly smoking, then add the mushrooms and shallots, and stir to coat with the oil. Cook for a minute or two, stirring occasionally.
  • Add the salt, pepper and the herbs. Continue to cook, lowering the heat to medium to prevent scorching. Cook the mixture for ten minutes, until the mushrooms have given up their water and the pan starts to look dry.
  • Deglaze the pan with the sherry or wine, then cook off the liquid again until the pan is dry, stirring the pan to coat the mushrooms with the juices. From here, if you like the flavor, you can cool the duxelles and refrigerate them for a few days, or freeze right away for later. If the duxelles taste mild to you, as may happen if you're making a large batch, proceed to drying them out in the oven.
  • Drying/roasting the duxelles to finish (optional)

SPICY PLUM SAUCE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Spicy Plum Sauce Recipe: How to Make It - Taste of Home image

My flavorful fruit sauce is delicious over pork or poultry. The pepper gives it a little kick you usually wouldn't expect. —Suzanne Veverka, White Cloud, Michigan

Provided by Taste of Home

Total Time 01 hours 45 minutes

Prep Time 01 hours 30 minutes

Cook Time 15 minutes

Yield 9 half-pints.

Number Of Ingredients 10

4 pounds fresh plums, pitted and quartered
1 small onion, quartered
1 garlic clove, peeled
3-1/2 cups sugar
2 cups cider vinegar
1 tablespoon ground ginger
1 tablespoon ground mustard
1 teaspoon ground cinnamon
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground cloves

Steps:

  • In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes., Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 54 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 14g carbohydrate (12g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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FRESH WILD MUSHROOM DUXELLES - FORAGER CHEF
A duxelles of mushrooms is one of the oldest, time-tested ways to preserve your harvest. This is a small batch, scale as needed for large harvests. I mostly make this in quantities of 2+lbs, but making a small batch will help you get the feel for the process.
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