Mushroom duxelles
A recipe from
cooking-ez.com25K4 November 3rd 2021
For 450 g, you will need:
Times:
Preparation | Cooking | Start to finish |
---|
26 min. | 18 min. | 44 min. |
Step by step recipe
- 1: Trim off the dirty stalks from the mushrooms, then rinse rapidly under running water. Drain and dry them.
Do not soak the mushrooms. - 2: Slice the mushrooms thinly (the ideal tool for this is a mandolin) and put in a bowl.
- 3: Drizzle with the juice of ½ lemon and mix well.
Set aside. - 4: Prepare 2 shallots and slice thinly.
- 5: 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. - 6: Add the mushrooms, salt again and mix well.
Cover and cook for 1 minute. - 7: Take the lid off and you will see that the mushrooms have given off a lot of liquid.
- 8: Cook until all the liquid has evaporated, stirring from time to time.
- 9: Take off the heat, add the chopped parsley and mix well.
- 10: 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.
March 23th 2023.
