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.
67 K 3.9/5 (7 reviews)
25 min.
Easy
1 kg 350 g
7 IngredientsLast modified on: May 10th 2023
1 kg 500 g 
2 
6 
90 g 
3 sprigs 
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 90 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 | 50 RDI=20 % | 100 RDI=10 % | 80 RDI=10 % | 1,290 RDI=70 % | 5,400 RDI: 70 % |
| Per 100 g | 2 RDI=1 % | 5 RDI=1 % | 3 RDI=1 % | 70 RDI=3 % | 280 RDI: 3 % |
How much will it cost?
- For 1 kg 350 g : 8.85 €
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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
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...
138 K5 1 hour 40 min.
Mushroom tart
Puff pastry, cream and mushroom "duxelle" are the perfect combination to create an elegant savoury tart with a crisp, flaky base.
38 K 55 min.
Tenderloin steak with beetroot tops and mushrooms
Tenderloin steaks pan-fried with rosemary, served with beetroot tops and mushroom duxelles in a cream sauce.
30 K 30 min.
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.
31 K 30 min.
This recipe uses (among others)
Mushrooms
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Butter
Like these other recipes: Fillets of sole Dieppoise, Choux pastry (pâte à choux), Victoria pineapple and lime tarts, Winemaker's toast, Scallops with sorrel and Noilly Prat, ... See them all 476
Shallot
Like these other recipes: Turban of sole with langoustines, New Zealand pies, Sea bass with coriander cream en papillote, Cod loin with saffron, How to prepare cockles, ... See them all 203
Parsley
Like these other recipes: Crunchy Cauliflower Salad with Lemon, Cucumber, avocado and mussel salad, Glazed mushrooms with plain rice, Mussels marinière, Avocado and celery remoulade, ... See them all 159
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