Hello, chefs out there. I'm going to make duxelles this week for the first time, to go with a pork loin roast, as an ersatz Orloff thing in lieu of veal.
I've consulted three recipes and there is a variety of advice. Two of them say to squeeze the raw finely chopped mushrooms very hard to remove the "bitter juices." What bitter juices? What's the purpose of this--does it make the mushroom absorb the butter fat better? Also, cream or no cream? what kind of spirits? how much and which aromatics? The recipes I've seen call variously for garlic, shallot, onion. Anybody have a recipe or technique advice to offer?