Duxelles

Duxelles – Well this is a French term used for finely chopped or minced mushrooms, cooked with garlic and seasonings. Duxelles can be prepared using various seasonings and it makes an amazing filling for puff pastries, croissants, chicken.

I’ve been fond of mushrooms ever since and enjoy my pizza’s, pastas, noodles almost all dishes that are loaded with mushrooms. When I learnt about Duxelles, I instantly recollected the chicken and mushroom pastries I used to pick up from Gaylord, a restaurant and bakery close to our house. I didn’t mind waiting patiently for the next batch to get baked as they were so delicious. As a kid I didn’t know that minced mushrooms were called Duxelles. Like always, I wanted to recreate the same taste that I relished during my childhood days and so, here I am with the recipe for Mushroom Duxelles.

You can use any kind of mushrooms to prepare duxelles, I normally use white fresh button mushrooms. As mushrooms release a lot of water while it cooks, it is important to use a good amount of butter or oil to cook this. It does take a while, but its all worth it. If you want to save sometime, throw in all the mushrooms in a food processor and let it make it easier for you. I normally prefer to chop the mushrooms fine using a knife, simply because I realised when I used chopped one’s they cook faster and release less water compared to the minced one’s. You can use any herbs and seasonings of your choice, the regular one’s are garlic, shallots and parsley.

I’ve made a couple of recipes with duxelles and often add some cream to it to use it as a filling for chicken or a sandwich. Trust me, it makes a simple sandwich also taste so delicious. Along with my recipe, I will also share some tips to follow while preparing this.

Mushroom_Duxelles.jpg
Finely chopped mushrooms

Ingredients:

  • 1 packet mushrooms finely chopped or minced button / white / brown
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp chopped or minced garlic
  • 1 tsp Italian seasonings
  • 1/2 cup chopped parsley
  • Salt per taste

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Method:

  • Chop or blend the mushrooms in a blender till nice and fine.
  • Heat oil in a pan and add garlic and saute for few seconds.
  • Add the chopped or minced mushrooms.
  • Add butter and let the mushrooms cook. You’ll notice mushrooms releasing a lot of water while it cooks. Keep stirring continuously.
  • It will take around 8 – 10 minutes for the water to evaporate for this batch. If you are preparing a larger batch it might take longer.
  • Once you see the mushrooms getting dry, you will notice it starting looking minced and starts combing together, add the seasonings and parsley. Give it mix.
  • Once the water has evaporated completely, Mushroom Duxelles are ready!!
  • Add cream or cheese and use this as a filling to enjoy any of your dish.

Please note:

  • Mushrooms minced in a processor will release more water compared to chopped mushrooms, so the cooking time may vary. I prefer to finely chop these.
  • You can use any kind of mushrooms to prepare duxelles.
  • You can wrap duxelles in a foil, a cling, or in an air tight container and refrigerate for a week or freeze for up to a month.

Get my recipe for Chicken Duxelles

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Mushroom Duxelles

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