Duxelle is one underrated recipe. It may sound fancy but the reality is that this is basically a mushroom reduction with a few added ingredients. As you may or may not be aware of mushrooms have a tremendous amount of water in it. By removing the water and adding just a few ingredients you can have an amazing addition to may other recipes! The key is to get as much water out and still keep a lovely consistency. I do not recommend using a blender of hand mixer. You will end up with a paste, which is not what we are looking for. A bit more chopping involved but worth it in my opinion. This is a great addition for so many other dishes like… The classic Beef Wellington, crostini, part of the filling for a savory tart pie, grill cheese, stuffing in chicken, pork, fish and many sauces. The applications are only limited by your imagination. Keeps well and can be frozen.
Duxelle Ingredients
Ingredients
- Avocado oil
- Black pepper fresh ground
- 400 gr button mushrooms ( other types are excellent as well. ie; Portabello)
- 100 gr shallots
- 6 cloves garlic
- 40 gr unsalted butter
- chopped fresh thyme
- 20 ml Marsala
- 20 gr kosher salt (I used black truffle sea salt )
Duxelle method
Directions
- Wash and fine chop mushrooms (brunoise, please see video)
- Fine chop garlic, shallots, and thyme.
- Add butter to warm pan until fully melted and it has stopped sizzling.
- Add shallots, simmer until translucent.
- Add garlic and continue to simmer. Do not let it brown.
- Add salt and pepper.
- Add mushrooms and continue to simmer, mix well.
- Keep simmering at least 20 minute or until all the water is gone.
- Add the herbs in for the last 5 minutes
- Take off the stove and let cool.
- Will keep for several days in the fridge or freezes well. Hope you enjoy!
Based on 4 Review(s)