Sauté Mushroom and Onion

Sauté Mushroom and Onion


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Also known as Duxelle this is a traditional French cuisine foundation and is itself used as an ingredient in dishes like Beef Wellington. It can also be served as a side dish.


Serves: 2 

  • 1/2 onion, diced
  • 20g butter
  • 500g mushrooms, finely diced
  • 1 sprig parsley, finely diced
  • 1 pinch salt and pepper, to taste

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Sweat onion in butter until soft, do not colour.
  2. Add mushrooms and stir.
  3. Cook until liquid from mushrooms has evaporated.
  4. Finish with parsley and season.

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