Name: Duxelles (Sautéed Mushrooms and Onions)
Cuisine: French
Ingredients: ½ teaspoon confectioners’ sugar; ⅛ pound butter; ½ cup minced onions; ½ teaspoon salt; 2 cups minced mushrooms; 1 minced shallot (if available); Dash of freshly-ground pepper

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Duxelles as such is not a sauce, but a mixture. It is added to sauces and used as a farci, or filling. Duxelle usually lends its name to the dish in which it is being used, or becomes a part of the name.

Ingredients

½ cup minced onions
⅛ pound butter
1 minced shallot</

Method

Sauté onions in butter for 5 minutes. Add shallot and simmer another 5 minutes. Add mushrooms. Stir-cook 5 minutes. Season, and mixture is ready to use in other recipes.