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.

Cynthia Nims
Recipe by Cooking Light January 2011

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Recipe Summary

total:
51 mins
Yield:
4 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

32 calories; fat 1g; saturated fat 0.1g; mono fat 0.6g; poly fat 0.1g; protein 1.7g; carbohydrates 4.3g; fiber 0.3g; cholesterol 0mg; iron 0.5mg; sodium 118mg; calcium 11mg.
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