Mushroom Duxelle

• 25 g Dried cep mushrooms
• 200 g Button mushrooms
• 50 ml</

Soften and reconstitute the dried cep mushrooms in warm water for 4 hours. Remove from the water and drain. Trim the stalks of the button mushrooms, wipe with a damp cloth and cut into quarters. Heat the extra virgin olive oil until smoking in a cast-iron pan. Add the button and cep mushrooms, garlic, thyme and shallot and sauté until golden brown. Season with salt and freshly ground pepper. (S