MUSHROOM ESSENTIALS: DUXELLES
Duxelles (pronounced duck-sell) is a French mushroom base that is used in many recipes. For example, if you have ever made a Beef Wellington you are probably already familiar with this ingredient. However, it has so many other applications. Use it as a topping on a burger or baked potato. It goes great with chicken or even...
Provided by Andy Anderson !
Categories Vegetables
Time 35m
Number Of Ingredients 8
Steps:
- 1. PREP/PREPARE
- 2. If you have a food processor, it will help in speeding up the process.
- 3. Mushrooms You do not have to use just one type of shrooms. Try a mixture of your favorite varieties. And because you are finely chopping them, you can use the stems.
- 4. Storage Duxelles will keep for 1 - 2 days wrapped up in the fridge, or 3 - 4 months if frozen in a Ziploc bag, or 6 - 8 months if vacuum-sealed and frozen.
- 5. Gather your ingredients (mise en place).
- 6. Roughly chop the mushrooms, and the onions.
- 7. Add the mushrooms and onions to a food processor, fitted with an S-blade.
- 8. Use 1-second pulses until the ingredients are finely chopped.
- 9. If you do not have a food processor, it will take a bit longer, but use a sharp knife to finely chop the veggies.
- 10. Add 1 tablespoon of the butter to a skillet over medium heat.
- 11. When the butter melts, add the mushroom/onion mixture.
- 12. Add the thyme, salt and pepper, and stir to combine.
- 13. Stir until the mushrooms release their moisture, and then evaporates, about 6 - 8 minutes.
- 14. Add the second tablespoon of butter, and after it melts, add the wine, and stir until the liquid evaporates, about 6 - 8 minutes.
- 15. Remove from the heat and do a tasting for proper seasoning.
- 16. PLATE/PRESENT
- 17. If you are not doing Beef Wellington, think of it as a super flavorful topping for things like steaks, chicken, fish; even a topping for a burger. Enjoy.
- 18. Keep the faith, and keep cooking.
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Janice Stambaugh
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these duxelles. They were so well-seasoned and flavorful.
Jenson Jamieson
[email protected]These duxelles were the perfect filling for my ravioli. They were so flavorful and creamy.
Fonkika Akom
[email protected]I've made this recipe several times, and it's always a hit. My friends and family love the duxelles.
meexcdg peee
[email protected]This is a great recipe for a special occasion meal. The duxelles are elegant and delicious.
Paul Stanton
[email protected]I'm a vegetarian, and I love that this recipe is meat-free. The duxelles are so flavorful and satisfying.
Habeel Nadeem
[email protected]These duxelles were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Emmanuel Yorpoi
[email protected]I'm always looking for new ways to use mushrooms, and this recipe is a great one. The duxelles are so versatile, and I'm excited to try them in different dishes.
Chodhary Arshad
[email protected]These duxelles were the perfect addition to my beef Wellington. They added a rich, earthy flavor that really complemented the beef.
Pakiza Princess
[email protected]I was surprised at how easy this recipe was to make. I'm not a very experienced cook, but I was able to follow the instructions and make a delicious dish.
Gonkarnue Quiah
[email protected]The duxelles were a bit too dry for my taste. I think I'll add a little more butter next time.
Md Jahangir Jahangir
[email protected]This recipe is a keeper! I'll definitely be making it again.
Me sejan Khin
[email protected]I'm a big fan of mushrooms, and this recipe is a great way to enjoy them. The duxelles are so versatile, and I can't wait to try them in different dishes.
Stacy
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
Arin Aktar
[email protected]I've made duxelles many times before, but this recipe takes it to the next level. The addition of shallots and white wine really deepens the flavor.
Kusum Xetri
[email protected]This recipe was a hit at my dinner party! The duxelles were so flavorful and versatile. I used them as a filling for mushrooms, as well as a topping for grilled fish.