MUSHROOM DUXELLES

Mushroom Duxelles Recipe

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Debbie Gill

By
@digill

This goes with the Bite size Beef Wellingtons!

Rating:

★★★★★ 1 vote

Serves:
Makes 1 1/2 cups
Prep:
15 Min

Ingredients

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4 Tbsp
butter
3
shallots minced
1/2 lb
mushrooms finely chopped
2 Tbsp
flour
1/2 c
heavy cream
3 Tbsp
minced fresh or freeze dried chives
2 Tbsp
chopped parsley
1/2 tsp
fresh lemon juice
1/2 tsp
salt
1/8 tsp
cayenne pepper

How to Make MUSHROOM DUXELLES

Step-by-Step

  • 1In a large frying pan, melt butter over medium heat. Add shallots and cook until softened but not browned, about 2 minutes. Add mushrooms and cook, stirring occasionally, until all liquid has cooked away, 10-15 minutes.
  • 2Sprinkle Flour over mushroom and cook, stirring until well blended, about 2 minutes. Increase Heat to high add cream and cook, stirring well until mixture comes to a boil, about 3 minutes. Remove from heat and stir in chive, parsley,lemon juice, salt and cayenne. Let cool. If made in advance cover and refrigerate up to 3 days. Freeze for longer storage.

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