Mushroom Duxelles Sauce for the Pantry
This is a recipe for the pantry for the winter months that I intend to have a go with. Although my mushrooms will be the puffballs that OH obtained yesterday and also this morning for me. Ingredients 3oz butter 8oz onions peeled and finely chopped or grated 1 1/2lb flat mushrooms finely chopped 1 teaspoon mixed dried herbs 1 teaspoon of paprika 1 pint dry white wine 1 pint of stock 1/2 teaspoon of salt 1/2 teaspoon ground pepper grated rind and juice of 1/2 large lemon Cooking time about 25 minutes This recipe comes from a very old cook book I bought when I first got married The St Michael Cookery Library Home Preserves by Jackie Burrow ISBN 0 904230 81 3. To Quote;| "This makes a thick concentrated mushroom sauce. It is often made in French cooking when it is used to flavour other sauces. It can also be used as a condiment sauce on the side of the plate." Melt the butter in a saucepan add the onion and fry gently for 5 minutes. Add the mushrooms an...