Mushroom duxelles


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.
65 K 3.9/5 (7 reviews)
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Last modified on: May 10th 2023
For 450 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 6 min.
Cooking: 20 min.
All in all: 25 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 1 min.
Mushroom duxelles
Prepare 500 g mushrooms, slice them and sprinkle them with the juice of ½ lemon and mix well.

Reserve.

Stage 2 - 4 min.
Mushroom duxelles
Prepare 2 shallots and slice thinly.

Stage 3 - 2 min.
Mushroom duxelles
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.

Stage 4 - 1 min.
Mushroom duxelles
Add the mushrooms, salt again and mix well.

Cover and cook for 1 minute.

Stage 5
Mushroom duxelles
Take the lid off and you will see that the mushrooms have given off a lot of liquid.

Stage 6 - 15 min.
Mushroom duxelles
Cook until all the liquid has evaporated, stirring from time to time.

Stage 7 - 1 min.
Mushroom duxelles
Take off the heat, add the chopped parsley and mix well.

Stage 8
Mushroom duxelles
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.
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 recipe20 RDI=6 %30 RDI=3 %30 RDI=4 %430 RDI=20 %1,800 RDI: 20 %
Per 100 g2 RDI=1 %5 RDI=1 %3 RDI=1 %70 RDI=3 %280 RDI: 3 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
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
Eggs "en cocotte" with spinach
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
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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Tenderloin steak with beetroot tops and mushrooms
Tenderloin steak with beetroot tops and mushrooms

Tenderloin steaks pan-fried with rosemary, served with beetroot tops and mushroom duxelles in a cream sauce.
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Beef Wellington
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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Mushroom tart
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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