The Fine Flavor of Onions, Mushrooms
Microwaved vegetables have such a good reputation that we tend to forget that not all of them emerge from the oven bursting with beauty and brightness. In fact, some of the most popular vegetables for microwaving are not known for these attributes.
Onions and mushrooms are two examples. While not beautiful to behold, they are wonderful flavor accents for other foods.
Onions are the savory star of a pair of classic French seasoning mixtures. One of these, duxelles, is filled with aromatic chopped mushrooms. In addition to its classic uses in stuffings, sauces and croquettes, duxelles goes well with beef, green beans and onion combinations.
The second seasoning mixture is mirepoix, a combination of herbed onions and carrots. Mirepoix can be used to flavor poultry dishes, pork chops and stews. It also teams well with vegetables.
You can make both of these mixtures in the microwave in five to 10 minutes. They are useful to have on hand--in a jar in the refrigerator or frozen in a plastic bag--to add a homemade taste to entrees you cook, reheat or refresh in the microwave at the last minute. Duxelles adds that touch of class to a burger. Mirepoix makes a plain chicken breast special.
Chop the duxelles ingredients while microwaving the onion halves. Use as many onion halves as fit the dish. A leftover onion half can be added to the duxelles recipe.
ONIONS AND DUXELLES
2 to 3 large onions
2 to 3 tablespoons butter, melted
2 to 3 tablespoons Worcestershire sauce
Duxelles
Cut onions in halves crosswise and fit into 2-quart microwave dish. Sprinkle with melted butter and Worcestershire sauce. Cover with lid or plastic wrap. Microwave at HIGH (100% power) 7 to 11 minutes, until tender. Let stand about 5 minutes. Spoon hot Duxelles over onions and let stand several minutes more before serving. Makes 4 to 6 servings.
Duxelles
(Savory Mushrooms and Onions)
2 tablespoons butter
1 cup chopped onions
1 cup chopped mushrooms
1/4 cup chopped parsley
1/4 teaspoon salt
1 1/2 teaspoons lemon juice
Place butter and onions in 1 1/2-quart microwave casserole. Microwave at HIGH (100% power) 1 1/2 to 2 minutes, until onions are tender. Add mushrooms and stir to blend well. Microwave at HIGH 1 1/2 to 2 minutes, until cooked through. Add parsley, salt and lemon juice. Microwave at HIGH 1 to 1 1/2 more minutes. Makes about 1 1/2 cups.
Note: Recipe may also be served as accompaniment to hamburgers.
Onions and carrots, which have similar moisture contents, microwave together at about the same rate. Conventionally, this would be sauteed about 30 minutes.
CELERY MIREPOIX
3 cups diagonally cut celery slices
2 tablespoons water
1 tablespoon butter
Mirepoix (Herbed Onions and Carrots)
Place celery slices, water and butter in 2-quart microwave casserole. Cover and microwave at HIGH (100% power) 7 to 11 minutes, stirring every 3 minutes, just until tender-crisp. Immediately stir in Mirepoix. Let stand several minutes before serving. Makes 4 to 6 servings.
Mirepoix
(Herbed Onions and Carrots)
2 tablespoons butter
1 cup chopped onions
1 cup chopped carrots
1/4 cup chopped parsley
1/4 teaspoon dried leaf thyme
1/2 teaspoon salt
1 bay leaf
Combine butter, onions, carrots, parsley, thyme, salt and bay leaf in 1 1/2-quart microwave dish. Microwave at HIGH (100% power) 10 to 13 minutes, stirring every 5 minutes. Remove bay leaf before serving. Makes about 1 1/2 cups.
Note: Mirepoix may also be served with asparagus or pork chops.
MICRO-BRAISED CHICKEN BREASTS
Mirepoix
4 boneless chicken breast halves
Paprika
Prepare mirepoix as directed but in 3-quart microwave dish. Arrange boneless chicken breast halves over mirepoix. Sprinkle chicken liberally with paprika and smooth over each piece with fingers.
Cover casserole with lid or plastic wrap. Microwave at HIGH (100% power) 10 to 14 minutes, rotating dish every 5 minutes, until meat has cooked through (juices should run clear when meat is pierced with fork). Remove chicken to serving platter. Stir juices and mirepoix well and spoon over chicken. Makes 4 servings.