Duxelles (Dry)

Ingredients

• 1 tablespoon onion, minced
• 1 tablespoon shallots, minced
• 30 grams butter
• 30 grams oil
• 250 grams mushroom trimmings and stems, finely minced
• pinch salt
• pinch pepper
• 1 pinch parsley, minced

Instructions

1. Heat the butter and oil in a pan. Add the minced onion and shallots, cooking for a few moments. Add the finely minced and thoroughly pressed mushroom trimmings and stems, pressing them first to extract all vegetative moisture. Sauté until all liquid has evaporated completely. Season with salt and pepper, finish with a pinch of minced parsley. Transfer to a terrine and cover with buttered paper.