|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 14g||72%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mushroom duxelles is an intensely flavored combination of finely chopped mushrooms, shallots, and fresh herbs that are slowly cooked to a paste-like consistency. French in origin, this mushroom condiment is traditionally used in the preparation of beef Wellington, but it can also be used to flavor soups and sauces, fill omelets and ravioli, and used as a delectable spread on crostini or toast points.
The key ingredients in duxelles are mushrooms, butter, salt, and pepper. Any type of mushroom or a combination can be used, including cremini, morel, shiitake, porcini, and white button mushrooms, and ingredient variations can include shallots and/or garlic and chopped fresh parsley.
An important step in making duxelles is to cook the mushrooms long enough so that they release their moisture, and then continue to cook until the liquid evaporates. This will prevent any unnecessary sogginess, which is essential to a crisp pastry for beef Wellington.
Duxelles freeze well, so make a double or triple batch and roll the amount you won't immediately use into a log and wrap in plastic or foil, or spoon portions into an ice cube tray, and freeze. When ready to use, cut a portion from the log or remove a cube when needed. It's a great way to preserve fresh seasonal mushrooms throughout the year.
Gather the ingredients.
Finely chop the mushrooms in a food processor.
Scrape the mushrooms onto a clean, cotton kitchen towel. (Choose an old towel as the mushrooms will stain it. Do not use terry cloth.)
Over a sink, twist the towel around the mushrooms to wring out as much liquid as possible.
Heat a large (10-inch) nonstick skillet over medium to medium-high heat.
Add 1 tablespoon of the butter and swirl to melt and avoid burning.
Add the mushrooms, shallot, thyme, a pinch of salt, and a pinch of black pepper.
Cook until the mushrooms release their liquid, and continue to cook until the liquid evaporates and the mushrooms appear dry and begin to brown, about 5 minutes, stirring frequently.
Stir in the remaining 1 tablespoon butter and, when melted, add the vermouth.
Cook until the vermouth has evaporated, stirring frequently. Taste and season with additional salt and pepper, if desired.
- Duxelles freeze well so, although this recipe produces more than you need for two Wellingtons, you can save the remainder for future use.