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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.
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 servingsDuxelle
- 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.
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