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Basic Duxelle
Created by AndrewM, Thursday, 13 January 2011
  1. Place the minced mushrooms in the center of a cotton tea towel. Twist the ends of the towel to squeeze as much liquid from the mushrooms as possible, collecting the juices in a bowl. Save the juice for another dish.
  2. In a saute pan or skillet, saute the mushrooms, onion, and shallots in the butter until the onion is translucent.
  3. Add the lemon juice, salt, pepper, and nutmeg.
  4. Continue to cook, stirring until nearly all the moisture is evaporated.
Additional Tips

This is a good way to store perishable mushrooms for future use and to concentrate flavors in sauces, stuffings, and as a flavoring agent for soups and casseroles. Use the stems from stuffed mushrooms to make duxelles, and save the mushroom juices to add to soups and other dishes. Duxelles can be covered and stored in the refrigerator for at least 1 week or frozen in ice cube trays, then Seal-a-Meal'd. Leaving out herbs or wine/etc allows for greater flexibility later in different dishes.

Almost any mushroom that is watery will work. Firm/crisp mushrooms will not work, and morels or truffles are too strong flavored.

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