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.
45K 3.8/5 based on 6 reviews
Last modified on: May 10th 2023
Keywords for this recipe:
1 kg 
1 
4 
60 g 
2 sprigs 
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 6 min. | 18 min. | 24 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 1 min.
Stage 3 - 2 min.
Melt 60 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 860 Kcal or 3,601 Kj | 33 gr | 69 gr | 50 gr |
| 43 % | 13 % | 6 % | 8 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 67 Kcal or 281 Kj | 3 gr | 5 gr | 4 gr |
| 3 % | 1 % | 1 % | 1 % |
How much will it cost?
- For 900 g : 5.02 £
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 recipe
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This recipe uses (among others)
 | Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Stuffed mushrooms au gratin, Sauce Normande (for fish), Rillettes stuffed mushrooms, "Land and sea" kebabs, Lumberjack turnovers, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Gnocchi alla romana, Nicholas's fish, Chocolate and matcha tea biscuits, Salmon and Spinach Gratin, Potimarron (Japanese chestnut pumpkin) purée, ... All |
 | Shallot: You can get more informations, or check-out other recipes which use it, for example: Tomato omelette, Polenta with spinach and soft-poached egg, Roquefort sauce, Cervelle de Canut, Escalope of veal in a cream sauce, ... All |
 | Parsley: You can get more informations, or check-out other recipes which use it, for example: Piedmont salad, Cauliflower and purple eggplant with Greek pesto, Celeriac Rémoulade , Comtoise endive salad, Sautéed Pork with Peanuts, ... All |
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