Mushroom duxelles

Table of contents

Mushroom Duxelles

Mushroom Duxelles is a classic French preparation that transforms humble mushrooms into a rich, savory paste. This versatile mixture is perfect for enhancing the flavor of soups, sauces, and stuffings, or as a delicious topping for toast. The earthy flavors of mushrooms are beautifully complemented by shallots, garlic, and herbs, making this dish a must-try for mushroom lovers.

Serving Size and Yield

This recipe yields approximately 1 cup of Mushroom Duxelles, enough to serve 4 as a topping or filling.

Preparation and Cooking Time

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Ingredients

1 pound (450g) mushrooms, finely chopped
2 tablespoons unsalted butter
2 shallots, finely chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
Salt and pepper to taste
2 tablespoons dry white wine or sherry (optional)
1 tablespoon olive oil (optional, for a richer flavor)

Instructions

Prepare the mushrooms by cleaning them with a damp cloth and finely chopping them. You can use a food processor for a finer texture.
Melt the butter in a large skillet over medium heat. Add the shallots and garlic, and sauté until they are soft and translucent, about 3 minutes.
Add the chopped mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 10 minutes.
Stir in the thyme, salt, and pepper. If using, add the white wine or sherry and cook until the liquid has evaporated, about 2 minutes.
Remove from heat and let the mixture cool slightly. If desired, stir in the olive oil for added richness.
Serve the duxelles warm or at room temperature as a topping for toast, a filling for pastries, or an accompaniment to meats.

Additional Notes

For a vegan version, substitute the butter with olive oil. You can also add a splash of balsamic vinegar for a tangy twist. Store any leftovers in an airtight container in the refrigerator for up to 5 days.