Mushroom Duxelles

Larousse Gastronomique suggests that the name of this preparation comes from its creator La Varenne, who was an official in the household of the Marquis d’Uxelles. Others suggest it originates from the town of Uxel. History aside, duxelles is very useful for adding extra flavour to sauces such as beurre blanc, velouté and veal stock reductions. This recipe makes enough duxelles to flavour 300ml of velouté or demi-glace. Duxelles may also be place