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French · Sauce / condiment
Duxelles Sèche
The classic dry mushroom duxelles: finely minced mushrooms and shallot cooked in butter and oil until every drop of moisture is gone, leaving a dense, savory paste for stuffings, tartlets and sauces.
- YieldServes 6 · About 200 g, enough to fill 6 large mushroom caps or tomatoes
- Hands-on30 min
- Total35 min
- Difficulty
Ingredients
- 25 gonion, finely chopped
- 25 gshallot, finely chopped
- 30 gunsalted butter
- 30 mlneutral oil
- 250 gbutton mushrooms or mushroom stems and trimmings, minced very fine
- 1 tbspflat-leaf parsley, chopped
- to tastefine salt
- to tastefreshly ground black pepper
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