Duxelles

30 g (1¼oz) (2 tablespoons) butter

1 tablespoon oil

60g (2oz) onion, finely chopped

1 teaspoon finely chopped shallot

125 g (4¼oz) mushrooms, finely chopped

Freshly grated nutmeg

1 tablespoon dried breadcrumbs mixed with 1 tablespoon tomato purée (paste) (optional)

Salt and pepper

1 garlic clove, finely chopped (optional)

1 tablespoon chopped flatleaf parsley (optional)

Heat the butter and oil in a pan and fry the onion, shallot and mushrooms until the onion is translucent. Add the nutmeg and cook gently until the mixture thickens.

To give it more body, add the dried breadcrumbs and tomato purée.

Season with salt and pepper, and add the garlic and flat-leaf parsley, if using.

Preparation time:
10 minutes

Cooking time:
15 minutes

Makes 200 g (7 oz)