Whip Up This Mushroom Duxelles Recipe for an Elegant Appetizer (2024)

FAQs

What is mushroom Duxelle made of? ›

Duxelles (French: [dyksɛl]) is a French cuisine term that refers to a mince of mushrooms, onions, herbs (such as thyme or parsley), and black pepper, sautéed in butter and reduced to a paste. Cream is sometimes used, and some recipes add a dash of madeira or sherry.

Cook over a moderate to moderately-low heat until the mushrooms throw off their liquid and then re-absorb it, leaving no liquid in the pan. Stir occasionally. This process can take up to 20 minutes. When done the mushrooms will resemble a dark brown, mealy, almost paste-like texture.

It doesn't give quite the “right” texture as mushroom duxelles, but it is tasty. I think a mix of red and green peppers and leeks, all softened in butter or olive oil would work well. Or another idea is slivers of fennel, chopped sun-dried tomatoes and finely diced aubergine.

Duxelle is often spelled Duxelles, and as you've likely noticed, this food item is capitalized. Why? The food is named after the French Marquis d'Uxelles, who lived during the 17th and 18th centuries.

Meaning of duxelles in English

a mixture of finely sliced mushrooms, onions and herbs, often used to make sauces or to add flavor to dishes: Cook the duxelles over a low heat so that you don't burn the mushrooms.

dux·​elles ˌdük-ˈsel. (ˌ)dü-ˈsel. : a garnish or stuffing made especially of finely chopped sautéed mushrooms.

An important step in making duxelles is to remove as much moisture as possible from the mushrooms, both before cooking and during the process. They need to be cooked long enough so the mushrooms release their moisture and then cook completely until the liquid evaporates.

(Yes, you can totally freeze wine for cooking.) So what can you do with duxelles? All kinds of delicious things! It will keep in the fridge for a week or so and it can be frozen for a few months.

You can make and freeze it but it will be wetter when you defrost it, however you can rectify this by heating it in a medium saucepan or frying pan over a medium to high heat, stirring frequently, to evaporate the excess moisture.

Duxelles is said to have been created by the 17th-century French chef François Pierre La Varenne (1615–1678) and to have been named after his employer, Nicolas Chalon du Blé, Marquis d'Uxelles, Maréchal de France.

How long does duxelle last? ›

The best way to store duxelles is in a covered container in the refrigerator. They'll keep for up to four days.

Swap your beef for portobello steaks

The portobello mushroom crowns as the superior beef replacement due to their satisfying texture and array of flavours. This mushroom's absorbency can soak up sauces effortlessly, leaving for a fulfilling dish. Try portobellos in your burgers, kebabs, meat plates and pasta dishes.

If you love mushrooms, you'll love Duxelles. It's an earthy flavored umami bomb for your tastebuds. It's a classic French preparation and finely chopped mixture of mushrooms, herbs, garlic, and shallots cooked in butter.

However, the Beef Wellington most closely resembles the French filet de boeuf en croute and may well have been renamed the Beef Wellington after the Battle of Waterloo – rather than being a dish specifically created for the Duke of Wellington.

Duxelles is said to have been created by the 17th-century French chef François Pierre La Varenne (1615–1678) and to have been named after his employer, Nicolas Chalon du Blé, Marquis d'Uxelles, Maréchal de France.

Duxelles sound incredibly fancy and have an impressive earthy and buttery taste to match.

Ingredients for Mushroom Pâté Naturally, mushrooms form the foundation of this pâté recipe. To the mushrooms, you'll also add nuts, butter and olive oil, fresh herbs, and a few other ingredients that help to bring balance to the recipe and give it a deeper, more resonant flavor.