Duxelle

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Hello my name is Tony and I am addicted to cooking . I am not a professional chef but I love spending my evenings and weekends watching culinary shows, exploring gourmet websites and cooking for my family. This blog is my first attempt to share the recipes I love. Hope you will enjoy it and feel free to add your comments.
The first recipe I chose is a dish that dates back to the 17th century when Mr. François Pierre La Varenne , who is thought to be the first chef, was cooking for his master  Marquis d'Uxelles in France.

He invented a ready to cook food based on finely chopped mushrooms, onions, shallots and butter. This meal, subsequently called duxelle after the Marquis, is multifunctional and can be used for preparing soups, side-dishes and dressings for meat, vegetables etc.

Ingredient:

3tbsp olive
70 gr. Butter
500gr. mushroom
100 gr. Onion
50gr. Shallot (if you don’t have shallots you replace with same quantity onion)
2 cloves garlic
100ml. white wine,
1tbsp  lemon juice
Black paper and salt

Method:

 Clean the mushrooms remove black back dots, finely mince but to stay separately peace not like a puree.The Onion, a shallot and garlic must to finely mince. In a larger pan heat olives and butter, put onion, shallot and garlic for 5 min to become soft. Add finely minced mushrooms, lemon juice and white wine. Set to moderately-low heat until mushrooms water evaporate it will take around 20 minutes. When the mushrooms become dark brown and they are like pure Duxelle is ready. Leave it to get cold.
After reducing you’ll receive 4 cups or 500gr Duxelle. Get cold before use in any recipe or put in a freezer.
 

 
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