Recipe: Mushroom Duxelles

1 Remove the stems from your mushrooms, then rinse them quickly under water and place them on absorbent paper to dry.

2 Finely chop your onions and shallots then set aside, do the same for your mushrooms then mix the 2 textures (onions and mushrooms) chop them together a little, transfer your mixture to a bowl and cover with plastic wrap.
In a heavy-bottomed pot, melt your butter then pour in your mixture, salt and pepper and add your nutmeg and put everything on high heat uncovered, the goal being to evaporate as quickly as possible the vegetable water from the mushrooms (6 to 7 minutes).

3 Then when your Duxelles is dried out, add your cream, bring to a boil and transfer, that's already finished.
This recipe, almost abandoned nowadays, nevertheless has great advantages: not only is it very tasty, but you can also freeze it in small quantities.
So afterwards, it's up to you with stuffed omelets, baked eggs, pork or veal medallions, poultry strips or pheasant hen, beautiful fish: sole, turbot, brill, pies, puff pastries, gratins of all kinds
etc etc.
In short, all these dishes stuffed or accompanied by this incomparable garnish.