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.
24K 4 4
Last modified on: November 3rd 2021
Keywords for this recipe:
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?
- For 450 g : 2.94 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
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.
5,340 30 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.
3,713 28 min.
Mushroom tart
Puff pastry, cream and mushroom "duxelle" are the perfect combination to create an elegant savoury tart with a crisp, flaky base.
12K 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: Nanou's tuna tart, Mushroom and artichoke omelette, Chicken pie, Escalope of veal in a cream sauce, Tomato omelette, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Fruit crumble, Caramelized apple rice pudding, Brioche dough, Green bean purée, Mackerel rillettes, ... All |
 | Shallot: You can get more informations, or check-out other recipes which use it, for example: Gribouille dressing, Icelandic-style fish and vegetable pie, Surprise eggs, Polenta with spinach and soft-poached egg, Hachis parmentier, ... All |
 | Parsley: You can get more informations, or check-out other recipes which use it, for example: Chicano burger, Salad lyonnaise, Brussels sprout salad, Fillets of sole meunière, Green avocado salad, ... All |
Other recipes you may also like
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.210K4.5 1 hour 6 min. November 28th 2010
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...1.5M 714.6 2 hours 38 min. October 3rd 2019
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).417K 25 44 min. January 23th 2022
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.697K 313.9 36 min. January 27th 2017
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.455K3.7 40 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2023-02-05)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.