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
450 g
7 IngredientsLast modified on: May 10th 2023
500 g 
½ 
2 
30 g 
1 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 30 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 | 20 RDI=6 % | 30 RDI=3 % | 30 RDI=4 % | 430 RDI=20 % | 1,800 RDI: 20 % |
| Per 100 g | 2 RDI=1 % | 5 RDI=1 % | 3 RDI=1 % | 70 RDI=3 % | 280 RDI: 3 % |
How much will it cost?
- For 450 g : 2.95 €
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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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Tenderloin steaks pan-fried with rosemary, served with beetroot tops and mushroom duxelles in a cream sauce.
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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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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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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: Rolls of fish in smoked ham, Chocolate sauce, Morel risotto with Vin Jaune and Mont d'Or, Creamy polenta with green asparagus, Apricot and pistachio clafoutis, ... See them all 476
Shallot
Like these other recipes: Guacamole, Spinach Omelette, Gratin slices with spinach, Pork Chops with Rosemary, Smoked tomato toast, ... See them all 203
Parsley
Like these other recipes: Baked potatoes with poached egg and tuna sauce , Breton coleslaw, Light herb sauce, Butterfly pasta with smoked trout, Salt cod brandade, ... See them all 159
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