Mushroom duxelles

A recipe from cooking-ez.com

For 450 g, you will need:

• 1 500 g mushrooms
• 2 ½ lemon
• 3 2 shallots
• 4 30 g butter
• 5 1 sprig parsley
• 6 salt
• 7 pepper
• Total weight: 645 grams

Times:

Preparation	Cooking	Start to finish
6 min.	20 min.	25 min.

Step by step recipe

1	Prepare 500 g mushrooms, slice them and sprinkle them with the juice of ½ lemon and mix well. Reserve.
2	Prepare 2 shallots and slice thinly.
3	Melt 30 g butter in a large pan. When good and hot, add the shallots. Salt and pepper, then cook for 1 or 2 minutes without colouring.
4	Add the mushrooms, salt again and mix well. Cover and cook for 1 minute.
5	Take the lid off and you will see that the mushrooms have given off a lot of liquid.
6	Cook until all the liquid has evaporated, stirring from time to time.
7	Take off the heat, add the chopped parsley and mix well.
8	Your mushroom duxelle is ready and can be used right away or kept in a sealed container in the fridge, or frozen.

Remarks

If you prefer a finer texture, chop the mushrooms very small (or mince) instead of slicing them.
This is a very old recipe, dating pack to the 17^th century, invented in France by François Pierre de La Varenne, cook to the Marquis d'Uxelles, hence the name.

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