Gastronomixs

Chestnut mushroom duxelles

Duxelle is an independent component, but can also be used in other dishes such as Beef Wellington. Evaporated the mushroom liquid until the duxelles sticks together.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Makes 250g.

Chestnut mushroom duxelles

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Ingredients

250

g

mushrooms

250

g

chestnut mushrooms

1

 

shallot

1

clove

garlic

As needed:

 

red wine vinegar

As needed:

 

salt and pepper

Preparation method

  • Finely chop the mushrooms in a food processor.
  • Finely chop the shallot and the clove of garlic.
  • Gently fry the garlic and the shallot in a little oil.
  • Add the mushrooms and braise until all the liquid has evaporated.
  • Season to taste with a few drops of the red wine vinegar, salt, and pepper.

Serving suggestions

  • Use in a composition with components of halibut, green cabbage, and turnip.
  • Use in a composition with components of dry-cured ham, white cabbage, and puff pastry.
  • Use in a composition with components of beetroot, pomegranate, horseradish, and yoghurt.

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