Duxelles
Finely chopped mushrooms fry until the water is gone and a dark paste remains.
What to do
- Chop the mushrooms fine. Big pieces hold water.
- Fry them dry until the liquid evaporates, then add butter and shallot.
- It is done when the mass sticks together and the pan looks dry.
A common slip. Taken off too soon, the filling stays wet and soaks the pastry.