Duxelles (Minced Mushrooms with Herbs)
Duxelles is a French mushroom dish.
Source and licence
"Duxelles (Minced Mushrooms with Herbs)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Duxelles_(Minced_Mushrooms_with_Herbs), revision 4502584), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Duxelles_(Minced_Mushrooms_with_Herbs)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4502584
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- ½ pound fresh mushrooms or mushroom stems, minced
- 1 small onion or 1–2 shallots, minced
- 1–2 tablespoons butter
- Salt
- Ground black pepper
- Chopped parsley to taste
- 1 pinch tarragon or thyme (optional)
Method
- In a frying pan, sauté the onion in butter until soft but not brown (about 3–5 minutes).
- Stir in minced mushrooms, salt, pepper, chopped parsley, and tarragon.
- Cook the mixture over medium high heat until the mushrooms give off a lot of liquid; that liquid will evaporate completely (about 5–10 minutes). The duxelles should look like a coarse mash.
- Cool the mixture slightly, and taste for seasoning.