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Duxelles

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

Cooking Light JANUARY 2011

  • Yield: 4 cups (serving size: 1/4 cup)
  • Total:51 Minutes

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. 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. 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.

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
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