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in French cooking Duxelles is used to add texture and flavor to a variety of dishes. It is also used as a garnish. This recipe may be used whenever a French recipe calls for duxelles.
200 g about 200 champignons de paris (white mushrooms)
Recipe preparation steps
1
Mince the mushrooms (I did this in 30 seconds in the moulinex), and start the onions and butter over medium heat until they soften and start giving off their juice.
2
Add the minced mushrooms, and let simmer, stirring from time to time, until they release their juice, continuing until all of the juice is evaporated.
3
You have to watch it more closely near the end, it takes about 15 minutes from beginning to end.
4
Add the creme fraiche to bind it, the lemon juice to brighten it, and season.
Prep time 
