I made my first Beef Wellington for Christmas yesterday. Good experience and very delicious.
One thing I didn’t care for was wrapping the duxelles in prosciutto. It was too salty snd frankly I didn’t want to taste ham.
Most of the recipes I looked at called for this. Anyone have a recipe/solution that doesn’t use prosciutto to hold the mushrooms?
One thing I didn’t care for was wrapping the duxelles in prosciutto. It was too salty snd frankly I didn’t want to taste ham.
Most of the recipes I looked at called for this. Anyone have a recipe/solution that doesn’t use prosciutto to hold the mushrooms?
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