Wild mushroom duxelles

Wild mushroom duxelles

By
From
Complete Mushroom Book
Makes
175 g
Photographer
Alastair Hendy

Duxelles are actually nothing more than minced and flavoured mushrooms that have been deprived of most of their moisture. They can then be used as a filling for many dishes, such as ravioli, stuffed mushrooms, squid or pockets of puff or other pastry, or they can be added to sauces, stews and soups. You could also use this tasty treat on toast or bruschetta. It may most famously be of French origin, but it is now used all over the world.

Ingredients

Quantity Ingredient
250g fresh wild mushrooms
or 200g brown cap mushrooms, plus 15 g each of dried ceps, morels and shiitake
55g butter
3 tablespoons spring onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon fresh breadcrumbs
2 tablespoons parsley, coarsely chopped
salt, to taste
pepper, to taste

Method

  1. Clean and trim the fresh mushrooms as appropriate. Chop the brown caps coarsely (if using). Soak the dried mushrooms in warm water for 30 minutes, then squeeze and finely chop. (Save the water for a later use.)
  2. To cook, melt the butter in a pan over a low heat and fry the spring onion and garlic for a few minutes to soften. Add the mushrooms and breadcrumbs and stir-fry for a few more minutes. When the moisture has almost gone, add the parsley and some salt and pepper to taste, then cook for a little longer.
  3. Cool, then refrigerate for up to 5 days. Although I usually say not to eat reheated mushrooms, cooked and flavoured in this way they are quite useful. The duxelles can also be frozen.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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