Preparation time: 15-20 minutes
Cooking time: 30 minutes
The origins of this finely-chopped mushroom mixture date back to the kitchens of the Marquis d'Uxelles, overseen at the time by the renowned La Varenne, author of the Cuisiner français which appeared in 1651 and which marked an important turning point in the culinary arts.
Duxelles is a basic preparation often used as a filling, particularly for stuffed mushrooms, beef tenderloin en croûte, veal forestière or pork Orloff.
Some cream can be added to the duxelles to make a sauce to serve with veal chops, scaloppini, fish or poached eggs.
- Remove the earthy stem ends of the mushrooms; clean the mushrooms with a brush if necessary and chop the stems and caps into tiny dice.
- Peel the shallots and chop into tiny dice.
- Melt the butter in a saucepan without letting it brown.
- Add the shallots and sweat gently for 5 minutes, stirring often.
- Add the mushrooms and continue cooking, covered, over low heat, stirring occasionally. Stop the cooking once the evaporation slows and there is little liquid left. Don't let the duxelles become totally dry.
- Season with salt and pepper and add the parsley. Combine thoroughly.
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