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Mushroom duxelles

About the Recipe

Mushroom Duxelles Filling

A duxelles of mushrooms (Duck-sell) is a classic way to preserve your harvest. Wild mushrooms will be the best, but you can get by with cultivated, especially with some shiitake in the mix.  Great space saver and technique to add to your repertoire if you're a mushroom hunter, with lots of possibilities for use through the off-season.

Traditionally, this mushroom paste is used in everything from a basic French Mushroom Omelet to Beef Wellington. It also can be used to flavor soups, sauces, roulades, and served as a side! Ravioly, venison pot roast, steamed cod


  • 3 shallots, peeled

  • 2 clove garlic, peeled

  • 2 pounds mushroom, cleaned

  • 4 TBS unsalted butter

  • 1 TBS fresh thyme leaves, chopped

  • 1 TBS fresh Italian parsley, chopped

  • Salt Pepper


  1. Place the shallots and garlic in a food processor, and process until copped finely. Puse in the mushroom until they are finely chopped.

  2. Place the butter in. medium-sized saute pan over medium heat. Once nutter melted, add the onion-mushroom ,icture and thyme and cook for 8-10 minutes, until the moiisture from the mushroom has evaporated.

  3. Remove the pan form the heat, season with slt and pepper and stir inthe chopped prsley.

Secret trick -  get the water out of the mushroom,  spread them on a  cookie sheet, spray with oil (pam) or butter and bake at 400ºF,  stir and bake again. The fina product is golden brown, roasted, tasty. You can freeze in silicon cubes and store in ziplog to be used later.  You can add flavor later when using on your dish.  

Simple duxeles:

1. Cut all ingredients into 1/4 inch cubes.   

2. Place on low heat, in a large pan, after melting the butter slowly in the pan (to avoid brown butter)  

 3. Cook the ingredients down until all water has been cooked out of the mushrooms. Place in an airtight container. 

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