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.
If you start now, at , you will finish around : ?.Change start time
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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.
Some other recipes using this recipeSee them all 6
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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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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Tenderloin steak with beetroot tops and mushrooms
Tenderloin steaks pan-fried with rosemary, served with beetroot tops and mushroom duxelles in a cream sauce.
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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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Puff pastry, cream and mushroom "duxelle" are the perfect combination to create an elegant savoury tart with a crisp, flaky base.
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This recipe uses (among others)
Mushrooms
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Butter
Like these other recipes: Filo leeks and cheese tart, Cantucci di Prato, Craquelin (sweet cracker dough), Chocolate cake, Shortbread tart with sweet apricots and rosemary, ... See them all 492
Shallot
Like these other recipes: Spaghetti with tomatoes and pesto, Rabbit with mustard, Polenta with spinach and soft-poached egg, Eggs Florentine, Coq au vin, ... See them all 213
Parsley
Like these other recipes: Avocado and celery remoulade, Green parsley sauce, Simple mushroom salad with thyme and lemon, 3 ways, Rémoulette of celeriac, Hachis parmentier, ... See them all 164
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