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
170 g 
0 
1 
10 g 
1⁄3 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 10 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
| 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
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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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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 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
Like these other recipes: Fillets of sole Dieppoise, Quick flaky pizza, Sliced veal with leeks and mushrooms, Chicken and mushroom brik rolls, Boeuf (beef) bourguignon, ... See them all 61
Butter
Like these other recipes: Langoustine sabayon tart, Apricot and pistachio clafoutis, Fillets of sole Dieppoise, Two-cheese vegetable gratin, Sliced veal with leeks and mushrooms, ... See them all 450
Shallot
Like these other recipes: Scrambled eggs and leeks on toast, The total turnip, Hamburgers, Cauliflower and purple eggplant with Greek pesto, Auvergnat tartines, ... See them all 190
Parsley
Like these other recipes: Escalope of veal in a cream sauce, Larded pork tenderloin, Bistro-style beetroot salad, Warm autumn salad, Cervelas salad, ... See them all 158
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