Rating: 4 stars
2 Ratings
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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.

Amy Fargus
Recipe by Cooking Light April 2002

Gallery

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
8 servings (serving size: 2 bread slices and 2 tablespoons duxelles)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill or broiler.

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  • 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.

Nutrition Facts

117 calories; calories from fat 30%; fat 3.9g; saturated fat 1.6g; mono fat 1.1g; poly fat 1g; protein 3.7g; carbohydrates 16.4g; fiber 2.1g; cholesterol 8mg; iron 1.1mg; sodium 244mg; calcium 12mg.
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