Duxelle Recipe

Directions

1. 1
   In a skillet, heat ham with butter over a moderate fire.
2. 2
   Saute/fry for a few min, then add in onion, shallots, and saute/fry one more minute.
3. 3
   Add in mushrooms and thyme and let cook till most of the moisture is gone.
4. 4
   Then add in white wine and mix together.
5. 5
   Season to taste.
6. 6
   Let cold before coating salmon.
7. 7
   Serve Salmon Wellington with a light, white wine sauce, a Sauce Hollandaise or possibly Sauce Mousseline.