Preview

Duxelle of button mushrooms, lemon, chives |

Brunch, Vegetarian, Gluten free, Vegetables and Fruits

A recipe that will accompany all your meats or salads depending on whether you wish to eat the Duxelle hot or cold.

Note

Use the whitest button mushrooms, their size will facilitate the cutting.

The importance of lemon juice will prevent the mushroom from oxidizing.

Ingredients

Recipe for 4 servings

Duxelle

200 Gr

Button mushrooms

1 Tbsp

Lemon juice

12 Sprig(s)

Chives

50 Gr

Shallot

1 Tbsp

Balsamic vinegar

Butter
Salt and pepper
Olive oil

Preparation time: 30 min

Duxelle

Cut all your mushrooms into mini brunoise (5 mm x 5 mm) or process them in a food processor, being careful not to make a puree.

In a hot frying pan with oil and butter, fry your mushrooms until you obtain a mushroom compote.

Deglaze with the white wine, reduce to dryness, add the balsamic vinegar and continue cooking.

Make sure to season with salt and pepper.

As soon as you get a stuffing consistency, spread it on a plate to cool it down.

Add the finely chopped chives.

Use the whitest button mushrooms, their size will facilitate the cutting.

The importance of lemon juice will prevent the mushroom from oxidizing.

Cooking schedule

Class with similar recipe

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LE BON BRUNCH

Festive Brunch + Mimosa Workshop on arrival!

Rolled ham, Monterey jack, maple flaky croissant |
Old fashioned mustard |
Croque Madame, duck, Mornay, perfect egg |
Duxelle of button mushrooms, lemon, chives |
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