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Brown duxelles

  • Sautéed Mushrooms
    • 15 g Unsalted Butter
    • 10 g Oil
    • 100 g Mushrooms and/or stems, minced
    • 30 g Scallions or Shallots, minced
    • 100 g Dry White Wine
  • 20 g Tomato Paste
  • 300 g Brown Sauce
  • 25 g Unsalted Butter, room temperature
  • Garnish
    • 20 g Parsley Leaves, chopped

Yields about 400 g.

  1. Sauté mushrooms. Heat fats in saucepan over medium-high heat. Add mushrooms and scallions. Sauté 5 minutes, stirring frequently. Add white wine. Boil rapidly until it has reduced almost completely.
  2. Add sauce. Reduce heat to low. Add tomato paste. Stir to combine. Add brown sauce. Stir. Simmer 5 minutes uncovered.
  3. Garnish. Stir in butter. Garnish with parsley.

  1. Child, Julia, Louisette Bertholle, and Simone Beck. Mastering the Art of French Cooking: Volume 1. New York, NY: Knopf, 2001. ↩