Duxelles

Duxelles

By
From
Encyclopedia of Food and Cookery
Makes
250 g

A concentrated mushroom paste that will keep well in the refrigerator – a good way of using up mushrooms that might not keep, or leftover stems and peelings.

Ways to use duxelles:

Add a spoonful to soups, stews and other dishes when a mushroom flavour is wanted.

Mix with sour cream for an omelette filling or with a béchamel sauce to stuff crêpes.

Mix with a little cream and put some into each ramekin in which you are baking eggs.

Mix with cooked rice or buttered breadcrumbs and chopped herbs to stuff meat.

Mix 125 g duxelles with 90 g softened cream cheese and enough cream to make it spreadable. Spoon into baked tartlet shells, sprinkle with grated parmesan cheese and bake in a preheated moderate oven for 5 minutes.

Put a teaspoonful of duxelles into the middle of hamburgers.

Ingredients

Quantity Ingredient
2 tablespoons spring onions, finely chopped
30g butter
250g mushrooms or mushroom stems and trimmings, finely chopped
freshly ground black pepper
1 tablespoon parsley, chopped
salt

Method

  1. Cook spring onions gently in butter until soft. Add mushrooms and cook gently for 5 minutes, then raise heat and cook briskly, stirring until almost dry. Season with salt and pepper and stir in parsley.
  2. Spoon into a jar, press down and cover with foil. Store in refrigerator. If duxelles is to be kept more than a week, run melted butter over the top to seal before refrigerating, or freeze it.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again