Ingredients Jump to Instructions ↓

  1. Duxelles Makes 1 cup

  2. 1 pound mushrooms, minced

  3. 1 small onion, minced

  4. 2 shallots or green onions, minced

  5. 4 tablespoons butter

  6. 1 teaspoon fresh lemon juice

  7. Salt and pepper to taste

  8. Pinch of grated nutmeg

  9. Place the minced mushrooms in the center of a cotton tea towel.

  10. Twist the ends of the towel to squeeze as much liquid from the

  11. mushrooms as possible, collecting the juices in a bowl. Save the

  12. juice for another dish. In a saute pan or skillet, saute the

  13. mushrooms, onion, and shallots in the butter until the onion is

  14. translucent. Add the lemon juice, salt, pepper, and nutmeg. Continue

  15. to cook, stirring until nearly all the moisture is evaporated.


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