Duxelles is a classic French preparation of finely chopped mushroom and onion cooked down in butter with herbs (usually thyme or parsley), black pepper and salt, sometimes with a dash of cream, Sherry or Madeira. It’s used in a range of English recipes including stuffings, sauces and garnishes and, most notably, in beef Wellington. I put any leftover duxelles from making Wellingtons into tasty little mushroom & cheese pies. If the mushrooms have any dirt on them, wipe gently with slightly damp paper towel or cloth rather than washing them under running water. The most important thing in preparing duxelles, especially if it’s being used in pastry, is to cook it long enough to evaporate most of the excess moisture.
Makes enough for beef Wellington to serve 2
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