Mushroom Duxelle

1. 1

   Finely dice onions and mushrooms.

2. 2

   Heat butter in a pan, add onions and garlic and cook slowly for about 2 minutes until softenned.

3. 3

   Add mushrooms and lemon juice and cook gently, stirring occasionally, until mixture is fairly dry, about 10 minutes. Remove from heat, season and stir chopped parsley. Most of the moisture should have evaporated

4. 4

   Serve as is with mornay or butter sauce or as a veg with grilled or roasted meats. Good for stuffing vegetables or meats.

* Per serving · 4 servings · Values may vary.

No additional tips available.