Duxelles
Many times we have to make one recipe to complete another one? When I want to serve shrimp cocktail as an appetizer, not only do I Poach the shrimp but I also make a lovely Seafood Cocktail Sauce for it. When I cook my Thai Chicken Curry, I have to prepare my Yellow Curry Paste for it. I love Steak Diane and the same applies; I have to make my Demi-Glace in order to achieve the main course, or make Béchamel Sauce to make my Cheddar Cheese Sauce, and so on…
There’s a condiment that I make not only for one specific recipe but for many others and it’s my Duxelles. You might wonder what it is. It’s simply a mushroom concoction that is cooked long enough so the moisture is removed and reduced to a paste similar to a Pâté.
This dish originated in France and was created by a chef who named the condiment after his employer Louis Chalon du Blé, Marquis d’Uxelles. If you are into history & biography, I highly suggest you read up on this nobleman… it’s quite interesting!
As I mentioned, I use Duxelles for many other recipes such as my famous Beef Wellington, Coulibiac, Veal Orloff as well as filling for ravioli, stuffed mushrooms, stuffing for chicken breast or even fish. Once in a while, I change my traditional Coquilles St Jacques by incorporating Duxelles in the dish – the same applies to my Mushroom Risotto to amplify the mushroom flavor.
I like to enhance my omelets or eggs with this condiment as well as some of my side dishes. It’s also an amazing topping for soups, salads or an ingredient for hors d’oeuvre like my Duxelles Bruschetta. As you can see, there are plenty of options using it… let your imagination go wild!
To make the recipe faster & easier, instead of chopping the mushrooms by hand, I use my food processor. The trick here is to not over-process them otherwise you’ll end up with a “mushy” mess. What you’re looking for is finely chopped mushrooms. If there are some larger pieces that didn’t chop, you can always break them down while cooking or quickly chop them finer.
If you are a mushroom lover like me, this Duxelles recipe is a “must have” in your repertoire. It can be used as a spread, topping, stuffing, or to elevate a dish. It’s quick and easy to make plus it can also be frozen for later use.
Bon Appétit!
Check out these other delicious condiment recipes…
– Zippy Ranch Dressing
– Cheddar Cheese Sauce
– Chili Oil
– Homemade Apple Sauce
– Roasted Red Pepper Parmesan Vinaigrette
– Roasted Garlic
and for even more International recipes, click on this link… Recipe Category • International
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Duxelles
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Ingredients
- 10 ounces mushrooms (cremini or white button), cleaned and finely chopped
- 2 tbsp. unsalted butter tips & tricks
- 1/4 cup shallots, finely chopped
- 1 large clove garlic, pressed
- 1 tsp. ground Himalayan sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/2 cup dry white wine (substitute Madeira wine or Sherry)
- 1/2 tbsp. fresh chives or fresh thyme leaves, chopped tips & tricks
Directions
- In the bowl of a food processor, pulse the mushrooms until fine; set aside.
- In a medium skillet over medium heat, melt butter. Add shallots and cook for 1 minute. Add garlic and sauté for 1 minute as well. Add mushrooms and season with salt and pepper; sauté the ingredients for 3 minutes.
- Add white wine, increase the heat to high and bring to a boil. Reduce the heat back to medium and simmer until the liquid is evaporated and the mixture turns into a paste, about 13 to 15 minutes, stirring often. Add chives or thyme, stir well and serve.
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