Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
189
Calories
6g
Protein
12g
Fat
18g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ pound fresh mushrooms or mushroom stems, minced
- 1 small onion or 1–2 shallots , minced
- 1–2 tablespoons butter
- Salt
- Ground black pepper
- Chopped parsley to taste
- 1 pinch tarragon or thyme (optional)
Directions
1
In a frying pan , sauté the onion in butter until soft but not brown (about 3–5 minutes).
2
Stir in minced mushrooms, salt, pepper, chopped parsley, and tarragon.
3
Cook the mixture over medium high heat until the mushrooms give off a lot of liquid; that liquid will evaporate completely (about 5–10 minutes). The duxelles should look like a coarse mash.
4
Cool the mixture slightly, and taste for seasoning.
Recipe sourced from
wikibooks