Mushrooms Duxelles – The classic French mixture of finely chopped mushrooms, herbs, garlic and shallots cooked in just a little butter. Sounds fancy and it’s not pretty, but it does taste terrific. For New Years Eve, it makes a great appetizer to get the celebration going. If you love mushrooms, you’ve got to make some of this. Check out my list of what else you do with this marvelous mushroom mix.
Marvelous Mushrooms Duxelles
With an earthy quality that is hard to describe, mushrooms are a savory, satisfying addition to any recipe. When the recipe is all about mushrooms, all the better for us mushroom lovers.
Duxelles (dook-sells) is a classic spread of French heritage. It’s a mixture of finely chopped mushrooms cooked in a little butter with shallot, garlic, herbs like parsley, thyme or tarragon and a dollop of sour cream or creme fraiche for a creamy finish. I add a splash of dry sherry, because it just tastes great. Just a teaspoon, but optional if you don’t cook with alcohol. Duxelles cooks up quickly, keeps for the better part of a week in the fridge, and can be used in many ways to kick up your dinner plans.
What To Do With Duxelles
Once you’ve made this, what can you do with it?
- Serve with crisp crostini (wheat or gluten-free)
- Serve with crackers as an appetizer
- Fold into an omelet
- Toss with warm pasta noodles
- Stir into risotto for mushroom risotto
- Make stuffed chicken breast by stuffing into a slit in a boneless, skinless chicken breast, then bake
- Use for stuffed filet of soleThis is one of those great foundational, classic recipes that is easy, quick to make and can turn your every day recipes into something special.
- 1 pound white mushrooms
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped shallot
- 4 garlic cloves finely minced
- 2 teaspoons dry sherry optional
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped fresh thyme or tarragon
- 1/4 teaspoon sea salt
- 2 pinches ground black pepper
- 1 tablespoon sour cream or creme fraiche
- Briefly rinse or brush any dirt off of mushrooms, then quarter them. Toss mushrooms into a food processor and chop finely by pulsing. You can also chop them finely by hand with a chef’s knife.
- Melt butter in a saute or fry pan over medium low heat. Add shallot and cook a minute or two until soft. Add garlic and cook one minute longer. Add mushrooms and cook until most of the moisture has released and mushrooms are almost dry. Stir in sherry (if using) and cook until liquid is about gone.
- Add herbs, salt, pepper and sour cream or creme fraiche and stir until combined. Cool and refrigerate for 4-5 days or use immediately as an appetizer spread.
See post for more ideas on what to do with duxelles.