Duxelles – Mushroom Farce

Ingredients for 1 servings:

• 500 g fresh mushrooms, finely chopped
• 50 g butter
• 6 shallots, finely chopped
• some salt and pepper
• 1 pinch of nutmeg
• 1 tbsp parsley, finely chopped
• 1 tsp thyme, dried

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Seasoning puree for soups, sauces, stuffing for roasts

Wash, clean, dry, and finely chop the mushrooms. Wrap the mushrooms in a kitchen towel and wring the towel firmly to release as much liquid as possible. Melt 30g of butter in a pan, sauté the finely chopped shallots until translucent, and season with spices. Increase the heat, stir in the mushroom mixture, and cook over high heat for 5-6 minutes. The mushrooms will soon absorb the butter, then add more butter—just enough to absorb it. Stir in the herbs, and after 1-2 minutes, remove the mushroom mixture from the heat. Use the stuffing immediately or, once cooled, store it in a tightly sealed jar in the refrigerator for a few days. It can be used in soups and sauces, or as a stuffing for various roasts.