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.
51 K 3.8/5 (6 reviews)
25 min.
Easy
150 g
7 IngredientsLast modified on: May 10th 2023
For 150 g, you will need:
15.0 oz 
0 
1 
0.4 oz 
1⁄3 sprig 
Change these quantities to make:
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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 0.4 oz 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 5 RDI=2 % | 10 RDI=1 % | 8 RDI=1 % | 140 RDI=7 % | 600 RDI: 7 % |
| Per 100 g | 2 RDI=1 % | 5 RDI=1 % | 3 RDI=1 % | 70 RDI=3 % | 280 RDI: 3 % |
How much will it cost?
- For 150 g : 1.00 €
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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
Mushroom tart
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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Beef Wellington
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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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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Tenderloin steaks pan-fried with rosemary, served with beetroot tops and mushroom duxelles in a cream sauce.
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This recipe uses (among others)
Mushrooms
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Butter
Like these other recipes: Mussels marinière, Almond tuiles, Elsa's Comtoise galette, Gratin of chicken with rice and sautéed mushrooms, Panettone, ... See them all 450
Shallot
Like these other recipes: Turnip and Jerusalem artichoke soup, Penne with purple artichokes, Chinese style chicken, Pork Chops with Rosemary, Norwegian tartines, ... See them all 190
Parsley
Like these other recipes: Pissaladière with puff pastry, Springtime mixed salad, Quartet of brassicas with cream , Quick prawn curry, Ham and endives au gratin, ... See them all 158
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