Duxelle Recipe

1. 1

   In a skillet, heat ham with butter over a moderate fire.

2. 2

   Saute/fry for a few min, then add in onion, shallots, and saute/fry one more minute.

3. 3

   Add in mushrooms and thyme and let cook till most of the moisture is gone.

4. 4

   Then add in white wine and mix together.

5. 5

   Season to taste.

6. 6

   Let cold before coating salmon.

7. 7

   Serve Salmon Wellington with a light, white wine sauce, a Sauce Hollandaise or possibly Sauce Mousseline.

* Per serving · 4 servings · Values may vary.

No additional tips available.