Читать книгу The French Menu Cookbook: The Food and Wine of France - Season by Delicious Season - Richard Olney - Страница 33

1 large onion, finely chopped

2 tablespoons (1 ounce) butter and 1 tablespoon olive oil (or 4 tablespoons butter)

½ pound mushrooms or mushroom stems, finely chopped

salt, freshly ground pepper

1 heaping tablespoon finely chopped parsley

nutmeg

a few drops of lemon juice

Cook the chopped onion in the fat until it is soft and yellowed in color. Add the mushrooms and turn the flame up. Stir and toss until their liquid has evaporated and the mixture is fairly stiff. Turn the flame low again, salt and pepper to taste, stir in the parsley, and continue to cook for a minute or two, stirring regularly. Grate in a tiny bit of nutmeg, add the lemon juice and remove from the heat. If the duxelles is to be stored, eliminate the lemon juice, which may be added just before using.