1 pound mushrooms
1 tablespoon whole butter
2 tablespoons shallots, minced
1 teaspoon garlic, chopped
salt and pepper, to taste
1 tablespoon fresh parsley, chopped
Servings: 12
1. Chop the mushrooms very finely.
2. Sauté the shallots and garlic in butter until tender. Add the mushrooms and sauté until dry.
3. Season with salt and pepper and add the parsley. Cool and then use the duxelles as a stuffing for vegetables or as a flavoring ingredient in other recipes.
1 tablespoon whole butter
2 tablespoons shallots, minced
1 teaspoon garlic, chopped
salt and pepper, to taste
1 tablespoon fresh parsley, chopped
Servings: 12
1. Chop the mushrooms very finely.
2. Sauté the shallots and garlic in butter until tender. Add the mushrooms and sauté until dry.
3. Season with salt and pepper and add the parsley. Cool and then use the duxelles as a stuffing for vegetables or as a flavoring ingredient in other recipes.
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