Mushroom Duxelles is a finely chopped mixture of mushrooms, shallots and herbs sautéed in butter and reduced down to a paste. Cream may or may not be added. Various liquors have been used, a madeira or sherry is common. I didn’t have any, so I used white wine which pairs well with mushrooms. I have seen some recipes using Vermouth, Cognac and even Whiskey. Experiment and see what you like!
Mushroom Duxelles is often used for stuffings or for sauces. This could even be added to a Risotto or used to make a mushroom tart. The strength of the mushroom flavor will depend on the type of mushrooms you use, white button mushrooms, baby bellas, porcini, cremini, chanterelle, all work well for this recipe. You really just need to make sure you chopped them fine. The shallots and garlic cloves should also be a fine mince.
You can use a food processor to cut the mushrooms into small pieces.
When cooking mushrooms, they will exude a good amount of water. That is why you really need to keep sautéing until the pan is dry after each step. It needs to be like a paste when you are finished. If the mushrooms are still moist when you make the Beef Wellington or a tart, you will end up with a soggy pastry crust. The reduction also builds flavor. The mushrooms above are still cooking. There is too much moisture left. The mushrooms below are finished. Now it is more like a paste.
This recipe is traditionally used to make Beef Wellington. However, I have used this recipe to stuff a chicken as well. When I do, I also add some tarragon and cream cheese. If I remember right, I got the idea from Julia Child. My plan is to mix the Mushroom Duxelles with cream cheese and use them to make a layered Mushroom Crepes with a light Bechamel Sauce.
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- 8 ounces white mushrooms, finely diced
- 16 ounces baby bella mushrooms, finely diced
- 2 shallots, minced
- 2 garlic cloves, minced
- 1 tablespoon butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 spring fresh thyme or 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 4 tablespoons white wine
- 4 tablespoons heavy cream
- Step 1 Finely diced the mushrooms and shallots. Mince the garlic. Set aside.
- Step 2 In a large frying pan, melt the butter.
- Step 3 Sweat the shallots and minced garlic until tender.
- Step 4 Add the mushrooms. Season with salt and freshly ground black pepper.
- Step 5 Add the thyme and parsley and sauté until dry.
- Step 6 Add the white wine and sauté until the mushrooms are dry.
- Step 7 Add the heavy cream and sauté until the mushrooms are dry.
NOTE: The mushrooms should be completely dry to use to make a Beef Wellington so you don’t end up with a soggy bottom pastry.