Duxelles Sèche (Dry Duxelles)

Ingredients

• Duxelles sèche:
• 1 spoonful chopped onion
• 1 spoonful chopped shallots
• 30 grammes butter
• 30 grammes oil
• 250 grammes mushroom peelings and stalks
• salt and pepper
• a pinch of chopped parsley
• buttered paper
• Duxelles for stuffed vegetables:
• 100 grammes dry Duxelles (4 spoonfuls)
• half a décilitre white wine
• 1 décilitre sauce Demi-glace
• a small point of crushed garlic
• 25 grammes breadcrumb
• Duxelles for various garnishes:
• 100 grammes dry Duxelles
• 60 grammes mousseline forcemeat

Instructions

1. Duxelles sèche: heat 1 spoonful of chopped onion and 1 spoonful of chopped shallots for a few moments with 30 grammes of butter and as much oil.
2. Press 250 grammes of finely chopped mushroom peelings and stalks strongly to extract their vegetation water, then add them.
3. Fry until all humidity has evaporated.
4. Season with salt and pepper and finish with a pinch of chopped parsley.
5. Turn out into an earthenware bowl and cover with a buttered paper.
6. Duxelles for stuffed vegetables: add half a décilitre of white wine to 100 grammes (4 spoonfuls) of the dry Duxelles and reduce it almost entirely.
7. Add 1 décilitre of strongly tomatoed sauce Demi-glace, a small point of crushed garlic and 25 grammes of breadcrumb.
8. Simmer until the mixture has reduced to a consistency suitable for its intended use.
9. Duxelles for various garnishes: add 60 grammes of mousseline, panade or gratin forcemeat, as the case requires, to 100 grammes of dry Duxelles.
10. Poach vegetables stuffed with this Duxelles instead of gratinating them.