Preparation info

    • Difficulty

      Easy

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Method

Many stuffings are too heavy, too rich, or too starchy, but a duxelles—chopped mushrooms cooked down to concentrate their flavor—is intensely flavored and light. It makes a versatile stuffing for small birds and a substitute for rich forcemeats in hot pâtés. Usually, a duxelles is made with ordinary mushrooms, or sometimes just their stems, frozen until a pound or more accumulate. But wild mush