50 min
Cuisine type: French cuisine
Temperature: Hot
Type of dish: Vegetables
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Garlic 1.0 ud
Onion 0.5 kg
Champignons 0.5 kg
White wine 0.1 l
Table salt 1.0 g
Parsley 1.0 g
Elaboration
  • Chop some garlic, onion and mushroom into brunoise.
  • Soften the garlic in oil.
  • Add the onion and allow it to sweat while covered, so it does not brown.
  • Add the mushrooms and cover.
  • Add white wine and reduce.
  • Season with parsley.
  • Add salt to taste.

Notes:

  • The duxelle as a garnish or a filling can be made with fungi, prawns, ham or other ingredients.
Nutritional information (1 portion)
Fiber 2.95 g
Saturates 1.73 g
Monounsaturated fatty acids 7.1 g
Polyunsaturated fatty acids 1.22 g
Cholesterol 0.05 mg
Calcium 126.3 mg
Iron 2.7 mg
Zinc 0.49 mg
Vitamin A 20.0 ug
Vitamin C 23.46 g
Folic acid 39.39 ug
Salt (Sodium) 77.77 mg
Sugars 0.07 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.