Emma Wilson
Duxelles is a French dish that dates back to the 17th century. It is named after the French general Marquis d'Uxelles and was created by his chef, François Pierre La Varenne. The dish is made by sautéing finely chopped mushrooms with onions, shallots, garlic, and parsley until the mushrooms are tender and have released their moisture. The mushrooms soften into a spreadable condiment with an earthy and buttery taste. While you can use any mushrooms that are available, some popular options include white button, baby bella, cremini, shiitake, and portobello mushrooms.
| Characteristics | Values |
|---|---|
| Taste | Earthy, buttery, umami-rich |
| Preparation | Finely chop mushrooms, shallots, and garlic, then sauté in butter. Add herbs and cook until the liquid is removed. |
| Mushrooms | White button, cremini, baby bella, shiitake, portobello, rehydrated dried mushrooms, wild mushrooms (e.g., black trumpets, chanterelles, hen of the woods) |
| Add-ins | Butter, shallots, garlic, parsley, thyme, sherry, wine, salt, pepper |
| Uses | Beef Wellington, appetizers (crostini, toast, crackers), omelets, scrambled eggs, pasta, risotto, baked potatoes, grilled cheese, beef dishes, vegetarian dishes |
| Storage | Refrigerate in an airtight container for up to 4 days. Can also be frozen in ice cube trays and stored in a vacuum bag for later use. |
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What You'll Learn
- Mushrooms: Use button, cremini, white, baby bella, shiitake, or a mix
- Preparation: Chop mushrooms finely by hand or pulse in a food processor
- Cooking: Sauté with butter, shallots, garlic, herbs, and wine until liquid evaporates
- Seasoning: Add salt and pepper to taste. Thyme, sherry, and vermouth are also options
- Uses: Serve on toast, in pasta, or as a
Mushrooms: Use button, cremini, white, baby bella, shiitake, or a mix
Mushrooms are the star of the show in duxelles, so choosing the right variety is important. The best mushrooms for duxelles are those with a traditional mushroom flavour, rather than anything too fancy or strong. You can use button, cremini, white, baby bella, shiitake, or a mix of mushrooms.
Button mushrooms are a common variety that works perfectly for duxelles. Look for firm, fresh mushrooms with closed caps and no visible gills. Cremini mushrooms are also a great option and are often recommended for this dish.
White mushrooms are readily available in most grocery stores and can be a good choice for duxelles. Baby bella mushrooms are another variety that can add more flavour to the dish. If you're looking for even more flavour, you can use dried mushrooms, which add even more umami flavour to the dish.
Shiitake mushrooms are a common variety found in many grocery stores and can be a great addition to duxelles. They are known for their earthy and buttery flavour notes. If you're feeling adventurous, you can also experiment with other varieties like oyster, enoki, shimeji, or lion's mane mushrooms.
Ultimately, the choice of mushroom depends on your personal preference and what is available to you. You can even mix and match different varieties to create a unique flavour profile for your duxelles.
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Preparation: Chop mushrooms finely by hand or pulse in a food processor
Preparing the mushrooms for duxelles is a crucial step in the cooking process. The mushrooms need to be chopped finely, either by hand or using a food processor. If you are chopping by hand, use a chef's knife to cut the mushrooms into very small pieces. Make sure to choose firm, fresh mushrooms with closed caps and no visible gills. Common white button or brown cremini mushrooms are perfect for duxelles, but you can also mix in other varieties like shiitake, oyster, or baby bella mushrooms for added flavour.
If you're using a food processor, cut the mushrooms into quarters first, then place them in the processor and pulse until they are finely chopped. Be careful not to over-process them, as you don't want a puree. A food processor makes the process quick and easy, but it's also simple to chop the mushrooms by hand if you don't have access to one.
Once the mushrooms are finely chopped, they are ready to be cooked. Duxelles is a French recipe that involves sautéing the mushrooms with butter, shallots, garlic, and herbs until they release their moisture and become tender. This mixture is then cooked until the liquid evaporates, creating a thick and savoury paste that can be used in a variety of dishes.
The key to successful duxelles is to remove as much moisture from the mushrooms as possible, both before and during cooking. This prevents sogginess, which is crucial if you plan to use the duxelles as a filling or spread. After cooking, you can also bake the duxelles in the oven to remove any remaining liquid and deepen the flavour.
Duxelles can be made in advance and stored in the refrigerator for up to four days. It can also be frozen for future use, and many people portion it into ice cube trays for easy storage and thawing. So, whether you choose to chop your mushrooms by hand or use a food processor, you'll be able to create a delicious and versatile duxelles to elevate your dishes.
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Cooking: Sauté with butter, shallots, garlic, herbs, and wine until liquid evaporates
Duxelles is a French recipe that is easy to make and can be used in a variety of dishes. It is a mixture of mushrooms, shallots, garlic, herbs, and wine cooked in butter. The key to making duxelles is to remove as much moisture as possible from the mushrooms, both before and during cooking.
To cook duxelles, start by finely chopping the mushrooms, shallots, herbs, and garlic. You can do this by hand or use a food processor. If chopping by hand, aim for very small pieces. If using a food processor, be careful not to over-process the mushrooms and pulse them finely.
Next, melt some butter in a large skillet over medium-high heat. Add the shallots and garlic to the melted butter and sauté until fragrant. Then, add the mushrooms and stir, cooking until they release their moisture. Continue cooking until most of the liquid has evaporated and the mushrooms start to stick to the bottom of the pan. This should take around 2-3 minutes.
At this point, add the herbs and wine to the pan and cook until the liquid has evaporated again. Taste the mixture and adjust the seasoning with salt and pepper as needed.
The duxelles are now ready to be used in a variety of dishes, such as Beef Wellington, pasta, omelets, or as a spread on toast or crostini. They can also be refrigerated or frozen for later use.
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Seasoning: Add salt and pepper to taste. Thyme, sherry, and vermouth are also options
When making duxelles, it is important to season to taste. The key to a good duxelle is building flavour, and seasoning is a crucial part of this. Salt and pepper are the most common seasonings to add, but other options include thyme, sherry, and vermouth.
Salt and pepper are the most basic and common seasonings to add to any dish, and duxelles is no exception. You can add salt and pepper to your duxelles to taste, meaning you can adjust the seasoning according to your preferences.
Thyme is another great option for seasoning duxelles. Fresh thyme leaves can be added during the cooking process or used as a garnish. Thyme has a slightly woody and earthy flavour with a hint of mint and citrus, which can enhance the flavour of the mushrooms.
Sherry is also a popular addition to duxelles. Sherry is a type of fortified wine with a distinct flavour that can add depth to the dish. It is often used to deglaze the pan after cooking the mushrooms, helping to scrape up any browned bits and adding flavour to the duxelles.
Vermouth is another type of fortified wine that can be used in duxelles. Vermouth has a unique flavour that can range from sweet to dry, with herbal and botanical notes. It can be added to the duxelles in a similar way to sherry, by cooking it until the liquid has evaporated.
When seasoning duxelles, it is important to taste as you go and adjust the seasonings to your preference. You can also experiment with other herbs and spices to create a unique flavour profile that suits your taste buds.
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Uses: Serve on toast, in pasta, or as a
Mushroom duxelles are incredibly versatile and can be used in a lot of different ways. They can be served as an appetizer with crisp crostini, toast points, or crackers. They can also be used as a topping for crostini, toast, or baked potatoes.
Duxelles can be folded into an omelet or scrambled eggs, or stuffed into a boneless, skinless chicken breast with soft cheese. They can be tossed with warm buttered noodles, stirred into risotto, or mixed with ricotta and parsley to make a filling for homemade ravioli.
Duxelles are perhaps most well-known for being used in Beef Wellington, where the mushroom mixture is spread onto the puff pastry before it’s wrapped around the beef tenderloin. They can also be used as a filling for other meats, such as pork tenderloin or prosciutto-wrapped pork Wellington, or for seafood, such as cod fillets.
In terms of which mushrooms to use, you can use just about any mushroom you have on hand or see at the grocery store. Common white button or brown cremini mushrooms work perfectly, but you can also use baby bella, shiitake, portobellos, or a mix of wild mushrooms. If you're feeling fancy, you can even use dryad saddle, sulphur shelf, or pheasant back mushrooms.
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Frequently asked questions
Duxelles are a traditional French mushroom spread that dates back to the 17th century. They are made by sautéing finely chopped mushrooms with onions, shallots, or garlic, and herbs until the mushrooms are tender and the moisture is released and evaporated.
You can use any mushrooms you like that are available. Common white button or brown cremini mushrooms work well, but you can also use baby bella, shiitake, or a mix of wild mushrooms for more flavour.
First, clean and finely chop your mushrooms. You can do this by hand or use a food processor. Then, cook the mushrooms with butter and your choice of aromatics (onions, shallots, or garlic) and herbs (thyme, parsley, or fresh rosemary) until the moisture is released. Continue cooking until the liquid evaporates and the mushrooms start to brown and stick to the pan. Finally, taste and season with salt and pepper as needed.
Duxelles are incredibly versatile and can be used in a variety of dishes. They can be served as an appetizer with crostini, toast points, or crackers, or used as a spread for grilled cheese or baked potatoes. They can also be added to pasta, risotto, omelets, beef Wellington, or used as a filling for chicken or seafood.
