Today a line cook (very old school mind you) talked about how he used to make case after case of duxelle around the holidays for wellingtons. I have never heard of duxelle being made with bacon, while he has never made it without bacon. I've only done it with shallots, white wine and finished with parsley. He was perplexed as to why I never used little strips of bacon before I added the mushrooms. Is adding bacon more aligned with the classical way of making it or am I not alone thinking bacon isn't usually added?
post #1 of 3
6/17/13 at 10:06pm