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.
60 K 3.8/5 (6 reviews)
25 min.
Easy
150 g
7 IngredientsLast modified on: May 10th 2023
For 150 g, you will need:
2 cups 
0 
1 
1 tablespoon 
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 1 tablespoon 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
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Tenderloin steak with beetroot tops and mushrooms
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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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Bouchées montagnardes
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This recipe uses (among others)
Mushrooms
Like these other recipes: Mixed salad, Mushroom buckwheat pancakes, Mushroom Pancakes au Gratin, Nanou's tuna tart, Summer Salmon Blanquette, ... See them all 62
Butter
Like these other recipes: French onion soup, Sauce Normande (for fish), Yeast-based flaky dough (for croissants), Madeleines, Pan-baked hash brown (Hash-brown casserole), ... See them all 470
Shallot
Like these other recipes: Fish fillet with leeks and mustard cream, Auvergnat tartines, Rice and peas, Stuffed mushrooms au gratin, Potimarron (chestnut pumpkin) "au gratin", ... See them all 198
Parsley
Like these other recipes: Salmon rillettes, Warm autumn salad, Mushrooms à la grecque, Cauliflower and purple eggplant with Greek pesto, Quiche Bretonne, ... See them all 159
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