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
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.

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