Duxelles

[bleudauvergne]

Duxelles

Duxelles used in French cooking to add texture and flavor to a variety of dishes. It is also used as a garnish. This recipe may be used whenever a French recipe calls for duxelles.

• 2 T butter
  
• 1/2 minced white onion
  
• 200 g about 200g champignons de Paris (white mushrooms)
  
• salt & pepper
  
• 3 T creme fraiche
  
• 1 T lemon juice
  
• 2 T chopped fresh parsley
  

Mince the mushrooms (I did this in 30 seconds in the moulinex), and start the onions and butter over medium heat until they soften and start giving off their juice. Add the minced mushrooms, and let simmer, stirring from time to time, until they release their juice, continuing until all of the juice is evaporated. You have to watch it more closely near the end, it takes about 15 minutes from beginning to end. Add the creme fraiche to bind it, the lemon juice to brighten it, and season. Add the parsley at the end of cooking. You now have duxelles ready to use.

Keywords: French, Easy

( RG1212 )