- 1 pound open or cup mushrooms and stalks
- 2 ounces shallots
- 2 ounces butter
- 2 tablespoons chopped fresh parsley - (leveled)
- Salt to taste
- Freshly-ground black pepper to taste
Wash mushrooms. Peel shallots and chop finely. Melt butter in a medium saucepan, add mushrooms, shallots and parsley. Cook over a moderate heat, stirring occasionally, until all the liquid has evaporated and the mixture is dry. Add some salt and a good shake of pepper, leave to cool.
Pack into sectioned ice-cube trays. Cover with freezer foil, chill then freeze. Pack duxelles cubes into a freezer container and return to freezer. Store for up to 3 months.
This recipe yields ?? servings.