Mushroom duxelle
A duxelle 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.
2,761 3 3.7
Last modified on: November 3rd 2021
Keywords for this recipe:MushroomsPreparationButterShallotParsleyLemon
500 g 
½ 
2 
30 g 
1 sprig 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 26 min. | 18 min. | 44 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Trim off the dirty stalks from the mushrooms, then rinse rapidly under running water. Drain and dry them.
Do not soak the mushrooms.
Do not soak the mushrooms.
Stage 2 - 10 min.
Slice the mushrooms thinly (the ideal tool for this is a mandolin) and put in a bowl.
Stage 5 - 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 6 - 1 min.
Add the mushrooms, salt again and mix well.
Cover and cook for 1 minute.
Cover and cook for 1 minute.
Stage 7
Take the lid off and you will see that the mushrooms have given off a lot of liquid.
Stage 8 - 15 min.
Cook until all the liquid has evaporated, stirring from time to time.
Stage 9 - 1 min.
Take off the heat, add the chopped parsley and mix well.
Stage 10
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 430 Kcal or 1,800 Kj | 17 gr | 34 gr | 25 gr |
| 22 % | 6 % | 3 % | 4 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 67 Kcal or 281 Kj | 3 gr | 5 gr | 4 gr |
| 3 % | 1 % | 1 % | 1 % |
How much will it cost?
Some recipes that use this recipe
Mushroom tart
Puff pastry, cream and mushroom "duxelle" are the perfect combination to create an elegant savoury tart with a crisp, flaky base.
2,004 52 min.
Source
Home made.
This recipe uses (among others)
 | Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Baked Mont d'Or with diced mixed vegetables, Special Parmesan baguettes, Sautéed turmeric chicken with mushrooms, Rabbit with mustard, Mushroom bourguignon, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Mushroom bourguignon, Toffee apple upside-down cake, Chocolate almond cookies, Norwegian tartines, Hazelnut and orange cake, ... All |
 | Shallot: You can get more informations, or check-out other recipes which use it, for example: Salt cod brandade, Norwegian tartines, Leek and potato soup, Pasta with mushrooms, Tomato omelette, ... All |
 | Parsley: You can get more informations, or check-out other recipes which use it, for example: Red mullet fillets with a reduced white-wine sauce, Red rice pannequets, Cervelle de Canut, Mixed salad with curry mayo, Glazed mushrooms with plain rice, ... All |
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