Preparation info

  • Makes

    1½ Cups

    • Difficulty

      Easy

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

DUXELLES is one of the foundations of French cooking. It is used by itself, or mixed with chopped meats and herbs to form stuffings. To chop the mushrooms by hand is time-consuming and tedious, but a food processor will do the work in seconds.

Ingredients

  • 2 tablespoons butter
  • 5 shallots or 1 onion, finely chopped
  • 1 pound white mushrooms, washed, dried, and finely chopped
  • ¼ teaspoon salt
  • teaspoon freshly ground pepper

    Method

    1. In a large skillet, melt the butter over medium-high heat. Add the shallots or onion and cook until softened but not browned, about 2 minutes.
    2. Add the mushrooms, increase the heat to high, and sauté until most of the water has evaporated and the mushrooms begin to brown, about 5 minutes. Season with the salt and pepper and remove from the heat.