Fennel and Mushroom Duxelles
1 large fennel bulb, roughly chopped
350g (12oz) field mushrooms, roughly chopped 1 medium onion, peeled and
roughly chopped 50g (2oz) salted butter
salt and pepper
150ml (1/4 pint) red wine
275ml (1/2 pint) double cream
Place the fennel, mushrooms and chopped onion in a food processor and
blend to a paste.
Melt the butter in a saucepan. Then add the mushroom mixture and cook
gently, stirring occasionally, until all the liquid from the mushrooms
has evaporated.
Season. Stir in the wine and cream, and continue cooking over a moderate
heat.
Stir occasionally until the liquid has reduced and has been absorbed.
The end result should be a fairly thick, but slightly sloppy sauce.
There is only one happiness in life -- to love and to be loved.
*Angelique*
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