M u s h r o o m s

Duxelles  to   The  Broth

The name derived from Uxcel, a small town of the Cotes-du-Nord.  Some believed that dish was so called because it was created by La Varenne, an official of the household of the Marquis d’Uselles. (New Larousse Gastronomique)

Duxelles of Mushrooms
125 g mushroom, cleaned, peeled, stalked, and chopped finely

Put them in a cloth, and twist tightly to extract all liquid

½ chopped onion, 2 chopped shallot brown in butter
Add in the chopped squeezed mushroom, and nutmeg, salt to taste
Cook and stir quickly until the mushroom is cooked.
Keep it cool and cover with buttered paper.

Mushrooms Broth Susy's style

Sautee 100g of mushrooms with oil, until wilted

Stir in 1 litre of water, bring to simmer

Cook for a little longer over low heat

Add salt to taste, strain the liquid to have the broth

Keep the broth in a jug for further use.

Susy's meatballs soup in mushroom broth garnished with julienne of carrots and julienne of mushrooms.  Clean, light and clear soup. 

Duxelles of Mushrooms Susy's style 

100 g mushrooms, cleaned, peeled, stalked, and chopped finely
Pan fry the mushrooms duxelles to get rid of the moisture
When it dried out, add 15gram of butter, salt to taste
Stir and toss, cook for a few seconds until the butter coated the duxelles
Put in a bowl or plate and cover with baking paper, to keep for another recipe

Cooked Duxelles of Mushrooms

Step   by  Step  How  to   Do

Clean, peel, and cut the stalks of the mushroom

Slice and chop finely.

Left Julliene of mushroom    Right Duxelles   

Pan fry the duxelles to get rid of the moisture

Add in some butter in the duxelles.

The cooked duxelles, ready for further use

I could make more than I need because this freezes well and can be used in so many different recipes.

Have fun, and enjoy cooking
Susy