How to Make Mushroom Duxelles
Peel and finely chop your mushrooms, onion and garlic., Heat a frying pan and melt the butter., Add the mushrooms, onion and garlic and stir to coat in the butter., Add the parsley, salt and pepper to taste and stir well. , Check for flavouring...
Step-by-Step Guide
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Step 1: Peel and finely chop your mushrooms
Cook gently until the foam subsides and the butter start to turn a light nut brown colour and nutty aroma. , The heat must be adequate so that they will fry gently, but not stew or burn. ,,, Slice the mushrooms (instead of finely chopping them) and fry them in exactly the same method as above and serve as a side dish.
Stirred into risotto or with mashed potato. -
Step 2: onion and garlic.
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Step 3: Heat a frying pan and melt the butter.
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Step 4: Add the mushrooms
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Step 5: onion and garlic and stir to coat in the butter.
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Step 6: Add the parsley
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Step 7: salt and pepper to taste and stir well.
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Step 8: Check for flavouring.
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Step 9: To use the duxelle
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Step 10: it may be added: Direct as a stuffing
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Step 11: or in with other stuffing ingredients
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Step 12: In a cream style soup
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Step 13: or spread on a crusty baguette Mixed with cream or bechamel white sauce and stirred into pasta
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Step 14: placed into vol-au-vents or pastry as small mushroom pies.
Detailed Guide
Cook gently until the foam subsides and the butter start to turn a light nut brown colour and nutty aroma. , The heat must be adequate so that they will fry gently, but not stew or burn. ,,, Slice the mushrooms (instead of finely chopping them) and fry them in exactly the same method as above and serve as a side dish.
Stirred into risotto or with mashed potato.
About the Author
Rebecca Rodriguez
Writer and educator with a focus on practical practical skills knowledge.
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