Gastronomixs

Chestnut mushroom duxelles

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

Chestnut mushroom duxelles

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Ingredients

250

g

mushrooms

250

g

chestnut mushrooms

1

 

shallot

1

clove

garlic

 

 

salt and pepper

 

 

red wine vinegar

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 salt and pepper and a few drops of the red wine vinegar.

Serving suggestions

  • As a component in a main course with red meat or cod.

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