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Mushroom duxelles
A duxelles consists of finely sliced mushrooms cooked in butter with shallots.
It is more of a preparation than a dish in its own right, which can be used in other recipes.
It is more of a preparation than a dish in its own right, which can be used in other recipes.
78 K 4/5 (8 reviews)
25 min.
Easy
2.95 €
450 g
7 IngredientsLast modified on: May 10th 2023
500 g 
½ 
2 
30 g 
1 sprig 
Times for this recipe
Preparation: 6 min.
Cooking: 20 min.
All in all: 25 min.
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Step by step recipe
Stage 1 - ⌛ 1 min.
Stage 3 - ⌛ 2 min.
Melt 30 g butter in a large pan. When good and hot, add the shallots.
Salt and pepper, then cook for 1 or 2 minutes without colouring.
Salt and pepper, then cook for 1 or 2 minutes without colouring.
Stage 4 - ⌛ 1 min.
Add the mushrooms, salt again and mix well.
Cover and cook for 1 minute.
Cover and cook for 1 minute.
Stage 5
Take the lid off and you will see that the mushrooms have given off a lot of liquid.
Stage 6 - ⌛ 15 min.
Cook until all the liquid has evaporated, stirring from time to time.
Stage 7 - ⌛ 1 min.
Take off the heat, add the chopped parsley and mix well.
Stage 8
Your mushroom duxelle is ready and can be used right away or kept in a sealed container in the fridge, or frozen.
Remarks
If you prefer a finer texture, chop the mushrooms very small (or mince) instead of slicing them.
This is a very old recipe, dating pack to the 17th century, invented in France by François Pierre de La Varenne, cook to the Marquis d'Uxelles, hence the name.
This is a very old recipe, dating pack to the 17th century, invented in France by François Pierre de La Varenne, cook to the Marquis d'Uxelles, hence the name.
Keeping: 2 or 3 days in the fridge in a sealed container.
Source: Home made.
How much will it cost?
- For 450 g : 2.95 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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Beef Wellington consists of a beef fillet (or tenderloin) that is first seared, then cooked in the oven in a puff pastry crust stuffed with a mushroom duxelles and morsels of foie gras. The recipe is rather long, but fairly straightfoward. Here I show you all the tips to help you make it sucessfully...
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Eggs "en cocotte" with spinach
A buttered ramekin, a layer of mushroom duxelles, a layer of spinach, a bit of cream, and an egg, in two layers, on top.
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Tenderloin steak with beetroot tops and mushrooms
Tenderloin steaks pan-fried with rosemary, served with beetroot tops and mushroom duxelles in a cream sauce.
36 K 30 min.
Artichoke hearts forestier
This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...
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Bouchées montagnardes
Literally "mountain mouthfuls" in French, these canapés combine ingredients from the mountainous region of eastern France: Morteau sausage, Morbier cheese and mushrooms. They make a hearty aperitif snack or are ideal for an informal supper.
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This recipe uses (among others)
Mushrooms
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Butter
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Shallot
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Parsley
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