Duxelles will usually disperse when mixed with a full-bodied broth, creating a sauce that looks somewhat like mushroom soup. It is better to cut the mushrooms into julienne and add them directly to the broth. This method is even more impressive if a combination of different-colored wild mushrooms is used, such as black trumpets, white oyster mushrooms, chanterelles, morels, porcini (cèpes), and the like. To prepare an unthickened version, follow the directions for the classic method but replace the duxelles with julienned mushrooms and the demi-glace with a lighter stock or jus.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.