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See also Article on Mushrooms

DUXELLES

Duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter.  It is used to flavor soups and sauces, as a garnish, and a stuffing.  Take a thinly pounded pork chop, veal or chicken cutlet, or even a flank steak.  Spoon the precooked duxelles down the center.  Roll the meat and then sauté or roast it. 

8 oz. finely chopped mushrooms
1 shallot, finely chopped
Butter as needed
Parsley, chopped to taste
Salt and pepper to taste

 
Sauté the mushrooms and shallot in butter until the mushrooms are browned. 

Season with the parsley, salt and pepper.
 

Chef with red wine glass

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