Duxelles

Use white button mushrooms. Refrigerate for up to three days, or freeze in 1/4-cup portions (try using muffin tins) for up to three months. Thaw frozen duxelles before adding them to a recipe. Duxelles give earthy, aromatic notes to meat and fish stuffings, soups, stews, pastas, and casseroles.

This recipe goes with Arctic Char with Duxelles and Leeks, Potato Gratin with Duxelles

Yield: 4 cups (serving size: 1/4 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 51 Minutes

Nutritional Information

Amount per serving
  • Calories: 32
  • Fat: 1g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.7g
  • Carbohydrate: 4.3g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 118mg
  • Calcium: 11mg

Ingredients

  • 10 3/4 cups sliced mushrooms (about 3 pounds)
  • 1 tablespoon olive oil
  • 3/4 cup minced onion
  • 1/2 cup minced leek (about 1 small)
  • 2 garlic cloves, minced
  • 1/2 cup minced fresh parsley
  • 3 tablespoons minced fresh chives
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. 1. Place about 2 cups mushrooms in a food processor, and pulse 12 times or until finely chopped, scraping sides of bowl occasionally. Place chopped mushrooms in a large bowl. Repeat procedure in batches with the remaining mushrooms.
  2. 2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, leek, and garlic to pan; sauté 3 minutes or until tender. Stir in mushrooms; sauté 30 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in parsley, chives, salt, and pepper. Cool completely.
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