By Alma Lach
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.
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.