Top Rated Duxelle Recipes
This finely chopped mushroom mixture sautéed with butter and herbs is a traditional French preparation used in many sauce and stuffing recipes. It’s said to have been invented by the 17th-century French chef François Pierre La Varenne, who supposedly named it for his employer Nicolas Chalon du Blé, marquis d'Uxelles. You can use most any kinds of common mushrooms depending on the flavor you’re looking for.
Steaming fish in sealed parchment paper is a classic preparation. But this old-school dish always looks impressive when brought to the table, the parchment is torn open, and beneath the steam, the main attraction makes its entrance. It’s actually a really quick, easy, and even healthy preparation.Click here to see 'Shrooms: They're What's for Dinner Tonight.
Tomato concassé is a mixture of peeled, seeded tomatoes that have been sautéed with shallots and herbs. Tomato concassé is a traditional French preparation used in many sauce and stuffing recipes.
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped shallot
- 1 garlic clove, minced
- 1 pound assorted mushrooms (such as shiitake, white button, and cremini), stem ends trimmed, finely chopped
- Coarse salt
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1/8 teaspoon freshly ground pepper
Melt butter in a large skillet over medium heat. Add shallot and garlic cook, stirring, until softened, about 3 minutes. Add mushrooms and 1/4 teaspoon salt cook, stirring, until mushrooms have softened and released their liquid, about 7 minutes. Raise heat to medium-high cook until liquid has evaporated, about 3 minutes more. Stir in parsley, 1/2 teaspoon salt, and the pepper. Let cool completely.
Mushrooms are the star of the show for Duxelles. I started by quickly rinsing the mushrooms to remove any residual dirt and drying them. Then, I cut the mushrooms into small pieces. I happen to like my Duxelles a bit chunky. However, if you prefer a finer consistency, then you could pulse process the mushrooms several times in a food processor fitted with a steel blade.
Mushrooms after all do have a lot of liquid content.
One camp recommends squeezing the mushrooms to remove as much liquid as possible prior to cooking. Another camp suggests that squeezing is unnecessary because the liquid will evaporate during the cooking.
I tend to favor the squeezing of mushrooms. One reason is that it takes longer to cook the mushrooms if they have a lot of liquid. This could lead to overcooked mushrooms that tend to be tough. Another reason is that older mushrooms have a lot of liquid that frankly is unappealing to me.
Therefore, once the I had chopped all of the mushrooms, I placed them in several doubled paper towels. Then, I squeezed them. In my experience, the first squeezing of the mushrooms doesn’t result in a lot of liquid being released. However, if the mushrooms have an opportunity to sit for several minutes after the first squeezing, significantly more liquid is released in subsequent squeezings.
- 1 pound portobello mushrooms
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped shallot
- 1/4 cup heavy cream
- 3 tablespoons dry sherry or Madeira
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 teaspoons coarsely chopped fresh thyme
- Coarse salt and freshly ground pepper
Trim ends of portobello mushrooms. Break stems and caps into small pieces. Finely chop mushrooms in a food processor. Squeeze dry in a clean kitchen towel.
Melt unsalted butter in a medium skillet over medium heat. Add shallot cook, stirring occasionally, until translucent, 2 to 3 minutes. Add mushrooms, and cook, stirring often, until beginning to brown, 5 to 6 minutes.
Remove from heat. Stir in heavy cream, dry sherry or Madeira, parsley, and fresh thyme season with coarse salt and freshly ground pepper. Let cool.
- 2 ½ pounds beef tenderloin
- 2 tablespoons butter, softened
- 2 tablespoons butter
- 1 onion, chopped
- ½ cup sliced fresh mushrooms
- 2 ounces liver pate
- 2 tablespoons butter, softened
- salt and pepper to taste
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 1 egg yolk, beaten
- 1 (10.5 ounce) can beef broth
- 2 tablespoons red wine
Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
- 3 cups fresh parsley leaves (about 1 bunch)
- 2 large shallots, peeled and quartered
- 4 cups coarsely chopped mushrooms (about 3/4 pound)
- 1 tablespoon olive oil, divided
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper, divided
- ⅛ teaspoon ground red pepper
- 2 teaspoons bottled minced garlic
- 4 (4-ounce) skinless, boneless chicken breast halves
- ¼ cup half-and-half
Place parsley and shallots in a food processor, and process until shallots are finely chopped. Add mushrooms process until finely chopped, scraping sides of bowl occasionally. Place the mushroom mixture in a deep-dish 10-inch pie plate. Microwave at HIGH 12 minutes, stirring every 4 minutes. Stir in 1 teaspoon oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and red pepper.
Combine 2 teaspoons oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, garlic, and chicken in a bowl toss well. Arrange chicken spokelike on top of mushroom mixture. Drizzle with half-and-half. Cover with plastic wrap vent. Microwave at HIGH 7 minutes or until done.
Flavorful Mushroom Duxelles Recipe
Mushroom duxelles (pronounced dook-SEHL) is a French recipe made from chopped mushrooms (or stems), shallots, and herbs sautéed in butter. The mixture is then reduced to a paste and used in sauces and stuffings. You may sometimes see it written as "duxelle", the confusion probably due to the fact that the final s is silent.
Allowing all the liquids to evaporate is the secret to delicious duxelles. This concentrates the mushroom flavors into a savory paste or cream that can be stored in the freezer for up to 2 months.
Any mushroom can be used to make duxelles, although the more flavorful ones will work best. If you choose to wash fresh specimens or reconstitute dried ones, make sure you pat or squeeze them dry. We will be cooking off all liquids so the less water in the recipe to begin with the better.
I like to work with the measurements in the recipe below. Feel free to adjust the amounts as you see fit.
Recommended mushrooms: Morels, Porcini, Black Trumpets
- 2 tbsp butter
- 1/2 lb finely chopped mushrooms or mushroom stems
- 2 shallots (or 1 onion if preferred)
- 1 clove garlic
- 1/2 tsp dried herbs or 1 1/2 tbsp fresh herbs (thyme, tarragon, bay leaves, or parsley are popular choices)
- 1/4 cup white wine
- salt and/or pepper to taste
Heat butter in a skillet over medium-high heat. After butter melts add shallots and garlic and sauté for 3 minutes.
Add chopped, dry mushroom pieces, salt/pepper, and herbs. Reduce the heat to medium or medium-low and simmer until all liquids have evaporated. Unlike a typical mushroom sauté, this will take a little longer (10 to 12 minutes). Also try to avoid browning the mushrooms.
Add white wine and cook until evaporated, usually around 4-5 minutes. The final result should be a paste or "mash" consistency.
Remove from heat and add to your favorite recipe. Mushroom duxelles can be use with beef wellington, fish, mussels, pasta sauce, lasagna, eggs, or topped on pieces of toasted baguette. Baking the pre-made paste into a puff pastry is also great for appetizers or a main course.
- 6 oz. white button mushrooms, cleaned and thinly sliced (about 2 cups)
- 10 oz. shiitake mushrooms, stems removed and discarded, caps cleaned and thinly sliced (about 3 cups)
- 2 large shallots, peeled and thinly sliced
- 4 Tbs. unsalted butter
- 3/4 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- Put the mushrooms and shallots in a food processor fitted with the chopping blade. Pulse until finely chopped. The mushrooms and shallots should be in about 1/8-inch pieces—don’t overprocess.
- Melt the butter in a 10-inch skillet over medium heat. Add the mushroom mixture, salt, and pepper and cook, stirring. When the mushrooms begin to release their moisture, turn the heat to low and cook, stirring occasionally, until the liquid has evaporated and the duxelles look dry, 20 to 25 minutes. Let cool.
Mushrooms are 90% water the long, slow cooking of duxelles will evaporate the water and concentrate the mushroom flavor. Save any leftover duxelles in the freezer—it’s great in omelets, stuffed under the skin of a roasted chicken, or stuffed in baby squash or cherry tomatoes.
Duxelles is an au gratin preparation made with a mixture of mushrooms, onions, and toasty buttered breadcrumbs. In the 17th century French chef François Pierre la Varenne created the dish and named it after his employer, the Marquis d&rsquoUxelles.
- 2 pounds scallops
- 2 cups white wine
- 1 onion, finely chopped
- 1 pound mushrooms, finely chopped
- 9 tablespoons butter
- 4 tablespoons flour
- 1/2 cup tomato sauce
- 1 cup bouillon from the scallops
- Buttered crumbs
Poach the scallops for 6 minutes in white wine to cover. Salt and pepper to taste. Drain and save the bouillon. Sauté the onion and half the mushrooms in 6 tablespoons of butter until they cook down thoroughly and are almost a paste. Add a little of the wine bouillon if necessary. Spread the bottom of large baking shells or ramekins with this mixture.
Melt the remaining 3 tablespoons of butter in a small skillet and add the rest of the mushrooms. Cook for 3 minutes, add the flour, and mix well. Add the tomato sauce and the rest of the bouillon and stir until the sauce is well blended and thickened. If it does not thicken enough add a little beurre manie. Correct the seasoning. Cover the mushroom paste in the ramekins with scallops and top with the sauce. Sprinkle with crumbs and brown quickly in a very hot oven (500ºF) or under the broiler.
Perfect beef wellington
Felicity's perfect beef wellington. Photograph: Felicity Cloake
10g dried porcini mushrooms
2 shallots, finely chopped
300g mixed mushrooms (eg chestnut, oyster, shitaake, flat black) roughly chopped or torn
1 sprig of thyme, leaves picked
2 tbsp double cream
250g all-butter puff pastry
1 tbsp vegetable oil
500g beef fillet
1 egg, beaten, to glaze
1 tbsp poppy seeds
1. Preheat the oven, and a baking sheet, to 200C. Soak the porcini in 150ml boiling water for 20 minutes, then squeeze out and finely chop, reserving the soaking water. Meanwhile, melt the butter in a pan over a medium heat and cook the shallots until pale golden, then add the mixed mushrooms, porcini and thyme and cook until softened. Pour in 150ml madeira, season, turn up the heat and cook until the wine has evaporated. Take off the heat, and scoop ¾ of the mixture into a bowl. Mix in the double cream, taste for seasoning, and set aside.
2. Heat the oil in a pan over a high heat and, when smoking, add the fillet and sear briefly on all sides until crusted. Season well and allow to cool. Don't wash the pan yet - you'll need it for making the sauce.
3. Roll out the pastry to a rectangle about 25cm x 30cm and 3mm thick. Brush all over with egg, and then spread with the cream duxelle mixture. Put the beef at one end and carefully roll up, positioning it seam-side down, and then trim the edges and tuck in to seal the parcel, using the tines of a fork to press the edges together. Paint with egg and sprinkle with poppy seeds.
4. Put on to the hot baking sheet and cook for 30 minutes until golden, then set aside to rest for 5 minutes. Meanwhile, make the sauce. Deglaze the beef pan with the remaining madeira and then add the rest of the mushrooms and the porcini soaking liquid and allow to reduce slightly. Taste, season, and serve with the beef wellington.
Does beef wellington deserve a revival, or does it rest on the laurels of its luxurious ingredients? Is it the ultimate show-off beef dish, and what else do you like to cook en croute, or, in plain English, in a pastry crust?