Duxelles (dook-SEHL) is a mixture of finely chopped mushrooms cooked to the consistency of a pâté. This version uses shiitakes and creminis, but you can use any combination of mushrooms.
16 (1/2-inch-thick) slices diagonally cut French bread baguette
4 cups cremini mushrooms (about 8 ounces)
4 cups shiitake mushroom caps (about 8 ounces)
3 garlic cloves, minced
2 tablespoons chopped fresh parsley
3 tablespoons whipping cream
2 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
How to Make It
Prepare grill or broiler.
Place bread on a grill rack or baking sheet; cook 1 minute on each side or until toasted.
Place mushrooms in a food processor; pulse 10 times or until finely chopped.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and garlic; sauté 10 minutes or until most of the liquid evaporates. Add parsley and remaining ingredients; cook 2 minutes, stirring occasionally. Spoon 1 tablespoon duxelles onto each bread slice. Serve immediately.
The mushroom flavor is great, but I actually found the rest of the duxelles to be bland - needed more garlic and herbs and salt. Loved the consistency though, and like another rater's suggestion to simply serve with crackers instead of toasting the baguette.
I made just the duxelles and served w/toast points and crackers. Delicious!! Changed nothing. It makes a lot though, I think next time I would 1/2 the recipe or try and freeze half of it. Leftovers were great too!
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