Recipe

Duxelles Recipe

Add Step-by-Step Photos	Wynnebaer / All my dishes 1 year ago My friend, Kukla posted 2 recipes for Duxelles and I took some from both and this is how I make it....I'm sad to say that she has left the site and taken her wonderful recipes with her....I use this on sandwiches, in soups, on crostini, in gravies....A wonderful intense mushroom flavor... More Prep:15m Cook:30m Servings:1	Wynnebaer
	full of flavor

Does this look good? Yeah! / Nope

Fans

krumkake

dragonwing

juels

momo_55gra

jimrug1

wolfpackja

notyourmom

sparow64

mjcmcook

lasaf

lunasea

Ingredients

8 oz. white button mushrooms, chopped as finely as possible (I've used a food processor but personally think hand chopping makes a better Duxelle)

2 small shallots, chopped the same as the mushrooms

4 tbls. butter, I use unsalted for this

Parsley, chopped to garnish

Salt and pepper, to taste

Directions

Clean mushrooms using a damp paper towel

Dry completely

In a large saute pan over medium heat, melt butter

Add shallots and cook until tender

Add mushrooms

Cook over low heat until the mushrooms throw off liquid leaving no liquid in pan and mushrooms look black, stirring occasionally (This can take up to 30 minutes)

Add salt and pepper to taste

Add parsley

Can be refrigerated for up to a week or frozen for up to a month

Recent Gawkers

watalou0

kbob

barneswi

henrie

mrtnzang

marky90

bear

otterpon

jimrug1

jlv1023

juels

knoxcop

Not quite what you're looking for? See more Condiments / Misc

Or see more just like this

Comments

lunasea 1 year ago said:
Oh yeah Corrine...I'm a major fan/groupie of the Duxelles and yours sounds delicious. I agree with the hand chopping dealio - I do think it makes a difference. You're right again - you can use this for so much and it really brings a wonderful earthy mushroom-i-ness to any dish. Thanks for your recipe, GF - and high 5! I love your Surfin' Santa avatar - grooovy baaaby! ;)

mjcmcook 1 year ago said:
~Hello~
"5"FORKS!!!!!
for this Delicious DUXELLES Recipe ~
I am so pleased that You shared ~
~~~~~ MERRY CHRISTMAS ~~~~~
~*~ mj ~*~

notyourmomma 1 year ago said:
Wonderful stuff, thanks for the post. Yummy anyway you make it. Love duxelles.

krumkake 1 year ago said:
Oh YEAH - this is a MUST...what great flavor! I can eat this just outta the pan, but it IS good on just about anything.

momo_55grandma 1 year ago said:
Great recipe thanks bunches

sparow64 1 year ago said:
Ok, so, I'm a mushroom lovah from way back, and never ever heard of duxelles...this sounds good...use it for dip? Spread? both??? SOunds yummy!!!

dragonwings647 1 year ago said:
This sounds so wounderful. Will try it soon. Thanks

juels 1 year ago said:
I make a similar dish quite often, except keep the mushrooms in medium slices and just serve it as a side dish. This is a delicious dish, and I'll have to try chopping it fine and putting it on bread!

jimrug1 1 year ago said:
Great post!! I love duxelles and use it in a lot of recipes.... Thanks..... Jim

bear 1 year ago said:
Ah Wynne m' old sausage, a culinary classic of the real old school variety, when I first started in hotels as a new commis many years ago, I was often grabbed by someone senior and given the bag of shallots and several chips of mushrooms and told to reduce them to a fine "brunois"( 1/8" to 1/16") usualy followed by the sack of garlic to peel, life was tough for the new kids.
Anyway good old "duxelle" try adding a little grated black truffle!!!! "WOW"!!!!!!, even make it into a pate by adding 4oz soft butter to every 8oz of duxelle, still best on hot toast as it is though.

wolfpackjack 1 year ago said:
Great post.... dave

Add a Comment