One of my classmates in my Culinary Arts I class, Mark, was kind enough to make this recipe for us and bring it into the kitchen lab. I never heard of Duxelles before reading about it in our textbook, so I was delighted to try it when he offered. Named for the 17th-century French Marquis d’Uxelles, this recipe, from http://www.finecooking.com, is a mixture of finely chopped mushrooms and shallots, cooked slowly in butter until it becomes thick.
Mark brought in some homemade biscuits to serve with his Duxelles – it was so tasty! I envision using this mixture for a variety of purposes, such as a stuffing vegetables or meats, spreading on bread or crackers, or filling spring rolls or wontons. Thanks, Mark for sharing your culinary creation with us, and for sending along the recipe! Folks, I did also make this one on my own as well, and it was just as tasty. Per Mark’s comment shown below, I also added a bit of heavy cream to bind it and make it more creamy.
6 oz. white button mushrooms, cleaned and thinly sliced (about 2 cups)
10 oz. shiitake mushrooms, stems removed and discarded, caps cleaned and thinly sliced (about 3 cups)
2 large shallots, peeled and thinly sliced
4 Tbsp. unsalted butter
3/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
- Put the mushrooms and shallots in a food processor fitted with the chopping blade.
- Pulse until finely chopped. (The mushrooms and shallots should be in about 1/8-inch pieces—don’t overprocess.)
- Melt the butter in a 10-inch skillet over medium heat.
- Add the mushroom mixture, salt and pepper, and cook, stirring.
- When the mushrooms begin to release their moisture, turn the heat to low and cook, stirring occasionally, until the liquid has evaporated and the duxelles look dry, 20 to 25 minutes.
- Let cool.
Food Mingle Blog Alternatives and Substitutions:
- From http://www.finecooking.com: Mushrooms are 90% water; the long, slow cooking of duxelles will evaporate the water and concentrate the mushroom flavor. Save any leftover duxelles in the freezer—it’s great in omelets, stuffed under the skin of a roasted chicken, or stuffed in baby squash or cherry tomatoes.
- Mark also added a few tablespoons of heavy cream and some Dijon mustard. The cream made the mixture creamy and the mustard gave it the slightest tang.
- To clean mushrooms, do not submerge them in water. Instead, use a damp cloth the gently remove any dirt or debris.
- A minced clove of garlic would be a nice addition to this mixture. For a more robust flavor, you can use onions instead of (sweeter) shallots.
- If you feel compelled to add some color to this dish, consider a few tablespoons of finely chopped fresh parsley.
Yield: 3/4 cup
Source: http://www.finecooking.com, courtesy: Arlene Jacobs from Fine Cooking