MUSHROOM DUXELLE - MY WAY!
My first time tasting a mushroom duxelle was in a French restaurant many years ago. Since then, it has become an intrical part of my cooking. This recipe has been changed from the original to become more "every day" cooking friendly.( I also have a less expensive, lower fat version of this-recipe#166346
Provided by Happy Harry 2
Categories Sauces
Time 50m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Heat a large skillet that has a tight fitting cover.
- Add oil and bring just below smoking level.
- Add shallots, stir well to coat. Lower heat to medium-high. Fry shallots until they just start to turn golden brown.
- Add all the peppers, Season with the salt and pepper. Cook, stirring frequently, until they just start to become soft.
- Add all the mushrooms on top. Do Not Mix!
- Cover skillet, turn heat to low. Let simmer 10 minutes, then uncover.
- Add garlic and stir everything together.
- Continue to cook, UNCOVERED, until mushrooms have wilted to half the amount you started with -- about 15 minutes on low heat.
- You will have liquid from the mushrooms when finished. I keep the liquid with the mix as it adds flavor to most everything you use it for.
- *If you choose not to use shallots, you can use any type of onion you wish.
- This cooks down a great deal so plan accordingly. I always make more than I need because this freezes so well and can be use in so many different recipes.
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[email protected]I'm a beginner cook and this recipe was easy to follow. I'm really happy with how the duxelles turned out!
allison gaming and streaming
[email protected]I'm on a low-carb diet, so I used almond flour instead of breadcrumbs. The duxelles still turned out delicious!
Kawsar Hossain
[email protected]I'm a vegetarian, so I used vegetable broth instead of chicken broth. The duxelles still turned out great!
ogunnaike samuel
[email protected]I'm allergic to mushrooms, so I can't try this recipe. :(
Wilcelia Domingo
[email protected]This duxelles recipe is a great way to use up leftover mushrooms. I always have a few mushrooms left over from other recipes, and this is a great way to use them up.
Moosa haroon
[email protected]I followed the recipe exactly and my duxelles turned out bland. I'm not sure what went wrong.
Vlad Ion
[email protected]These duxelles were a bit too salty for my taste. I think I'll use less salt next time.
Rao Urooj Pa
[email protected]This duxelles recipe is a lifesaver! I always have a batch in my freezer so that I can easily add flavor to my dishes. It's perfect for soups, stews, and pasta sauces.
DhRuV kc
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these duxelles. They were very flavorful and had a nice texture. I used them as a topping for bruschetta and they were delicious.
MdToufik Islam
[email protected]These duxelles were so easy to make and they tasted amazing! I used them to stuff portobello mushrooms and they were a huge hit at my dinner party. Definitely a keeper recipe.
deolinda mumba
[email protected]Great base recipe for duxelles. I like to add a bit of Dijon mustard and Worcestershire sauce to mine for extra flavor.
Rs Sadik
[email protected]Delicious and versatile duxelles! I've used this recipe to make everything from beef Wellington to pasta sauce, and it's always a hit. The key is to use fresh mushrooms and to cook them until they're nice and caramelized.
Reevan Gill
[email protected]Easy to follow recipe with great results! I made this duxelles for the first time last night and it turned out perfectly. I used it as a topping for grilled chicken and it was delicious. Will definitely make again.
Ava Vybz
[email protected]Fantastic recipe! The duxelles were incredibly flavorful and versatile. I used them as a filling for mushroom Wellington, and they were a huge hit with my guests. Highly recommended!