We like to use Duxelle as a sauce for our cuts, much more than as a side. This recipe has our own twist, we add two types of chili and we don’t let it dry too much to get a sauce-like texture.
- 7 Oz. Mushrooms
- 3 Oz. Red Wine
- 2 Oz. Red Onion
- 1 Oz. Fresh Parsley
- 1/2 Oz. Red Chili
- 1/2 Oz. Yellow Chili Sauce
- To Taste Lime Juice
- To Taste Black Pepper
- To Taste Salt
Wash the mushrooms with plenty of water and start the mincing process.
Mince thinly until you get tiny pieces. You know you are all set when you can notice some moisture in the mix.
Mince thinly the Red Onion along with the Parsley leaves. You need to repeat the same process as with the mushrooms, it is important you get tiny pieces, but in this case a lot of moisture.
Use a pan to put the Mushrooms, Onions and Parsley. Add Butter, Red Wine, Salt and Black Pepper to taste.
Cook on the grill at medium heat and reduce.
While cooking, mince thinly the Red Chili and cut the Lime.
Keep reducing and add the Red Chili and the Yellow Chili Sauce, then add some lime juice drops. You want to leave some water. Don’t let it dry like regular Duxelle.
Serve and enjoy!
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