Mushroom duxelles, a simple and traditional French recipe

Mushroom duxelles are a traditional French recipe dating back to the Middle Ages. It originated in the Paris region and was popularized by the cooks of the French royal court. It can be used to enhance a wide range of dishes, from roast meats to vegetarian dishes. It can also be used to complete a sauce for pasta, for example, or as a stuffing. It’s a simple preparation based on mushrooms and shallots cooked in butter.

Ingredients

• 150 g Paris mushrooms
• 1/2 onion
• 1/2 shallot
• 50 g butter
• Salt and pepper

Mushroom preparation

• Clean mushrooms with a damp cloth. Avoid washing them, as mushrooms are sponges and may lose their flavor if drowned in water. If a cloth isn’t enough, you can peel the heads. Cut off the stems.

• Cut the mushrooms into strips and then into brunoise.
• Chop the onion and shallot halves.

Cooking the duxelles

• Butter is heated
• As soon as the pan is hot, brown the onions and shallots in the butter for about 5 minutes, stirring constantly.

• Add the mushrooms and cook for a few minutes in the butter, stirring, until the pan dries out.
• Season with salt and pepper.

Tips

• Cook over low heat, stirring regularly to avoid burning.
• The pan can be covered if the water and butter are not sufficient to cook the duxelles for 10 minutes.
• Always taste your preparation to assess the seasoning.

Original ideas (Antho’s corner)

• We can use other mushrooms and add aromatic herbs like parsley, coriander or chives to liven up our duxelle.

« Simple cooking is the most complicated. »

Joël Robuchon
French chef awarded 3 Michelin stars in 1984

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Here are some of the advantages of mushroom duxelles:yann lefebvre