Mushroom Puree – Duxelles

One preparation for 4 people gives about 300 g of duxelles. This mass is enough to fill 4 large mushrooms or for a small gratin.

Clean the mushrooms with a wet dish and chop them very finely, add the stems. Put this mushroom mixture in a dish and squeeze out the liquid. Cut the shallots into tiny pieces, sauté in butter and add the mushroom mixture. Season with salt, pepper and lemon.

If you like, take a little bit of garlic. The mushrooms soak up the butter very quickly, so maybe take a little bit more. Add the parsley and steam for 3 minutes until all the liquid has evaporated.

Season again. The puree should taste hearty.

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