Mushroom Spread (Duxelles) and Eggplant Spread

Mushroom Spread

Minimalist canapes of mushroom spread and cress on rice crackers

     Here is a classic, simple recipe that delivers an intense, savory flavor. This spread contains no common allergens; if you're not allergic to mushrooms or onions you should be able to enjoy it. It is good spread on bread, on canapes, on pasta, or in omelettes.

     1/2 lb. finely minced fresh mushrooms
     2 Tb. finely minced shallots
     2 Tb. oil (See Oil in the Glossary)
     salt (See Salt in the Glossary)
     black pepper (See Spices in the Glossary)

     In 2 or 3 batches, place minced mushrooms in a cloth, then twist and squeeze out as much moisture as possible.  Heat the oil in a skillet and saute the mushrooms and shallots in the oil on medium heat for 6-8 minutes, until the mushroom bits have separated and browned slightly. Remove from heat and add salt and pepper to taste.

Eggplant Spread

     A similarly intense, savory spread can be made using eggplant.  It turns out somewhat more crumbly than duxelles. 

     I think this is a particularly good condiment for dressing up a baked potato with or without sour cream.

     1 lb. peeled, finely minced eggplant
     1/4 c. finely minced shallots
     1/4 c. oil (See Oil in the Glossary)
     salt (See Salt in the Glossary)
     black pepper (See Spices in the Glossary)

     Place minced eggplant in a cloth, a handful at a time, then twist and squeeze out as much moisture as possible.  Heat the oil in a skillet and saute the eggplant and shallots in the oil on medium heat for 10 minutes or so, until the eggplant bits are nicely browned and have lost that "raw eggplant" taste. Remove from heat and add salt and pepper to taste.