Mushroom stuffing for vegetables

Duxelles à Farcir

Appears in

Published 2021

Finely dice (ciselé) the shallots.
Sweat the shallots in butter over medium heat.
Chop the mushrooms, preferably just the stems and trimmings, reserving the caps either for stuffing or another use.
Add the mushrooms to the shallots. Season with salt and pepper to taste. Cook, stirring constantly with a wooden spoon, until all the exuded juices have evaporated.
Add white wine and cook, stirring occasionally, until the pan is almost dry.
Add some Veal Stock and again cook until the liquid has evaporated.
Just before using, stir in just enough finely sifted breadcrumbs to make a thick but moist mixture. Taste, and if necessary, adjust the seasoning.
Proceed to use as a stuffing in a specific recipe.