Mushroom Duxelles

1. 1

   Cook the onion and the garlic in the butter until soft but not coloured.

2. 2

   Add the thyme bay leaf madeira white wine salt and pepper and reduce to a quarter of the original quantity.

3. 3

   Chop the mushrooms very finely in a food processor.

4. 4

   Place the chopped mushrooms in a double piece of muslin and squeeze out any excms juices.

5. 5

   Add the mushroom. s to the reduced liquid and cook stirring regularly for about 30 minutes over medium heat until all the mushroom juices have reduced.

6. 6

   Reduce the cream by half and mix into the mushrooms.

7. 7

   Remove the bay leaf and check the seasoning.

8. 8

   Spread the mixture on a tray to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.