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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.
75 K 3.9/5 (7 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.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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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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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Eggs "en cocotte" with spinach
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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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This recipe uses (among others)
Mushrooms
Like these other recipes: Baked Mont d'Or with diced mixed vegetables, Stuffed artichokes au gratin, Fillets of sole Dieppoise, Mushroom velouté, "Land and sea" kebabs, ... See them all 63
Butter
Like these other recipes: Curried prawn risotto, Ardéchois, Parcels of fish fillet in spinach, Almond tuiles, Spinach Croque-monsieur , ... See them all 486
Shallot
Like these other recipes: Pan-fried salmon with white cabbage, Breton style shellfish and vegetable soup, Paté en croute (terrine in a pie crust), Creamy risotto with vegetables , Cabbage and cheddar quiche, ... See them all 210
Parsley
Like these other recipes: Breton coleslaw, Grandma's salad, Crunchy spring salad, Ham and endives au gratin, Pea and avocado salad, ... See them all 164
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