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Mushroom Duxelle
Mushroom duxelle is used as an ingredient in a number of great dishes and is VERY flexible. Duxelle is a great pasta filling due to its rich umami content and lush mouthfeel.
Ingredients
1/2
pound
mushrooms
finely minced, almost to paste consistency
2
tablespoons
butter
unsalted, divided
3
tablespoons
shallot
finely chopped
Salt
to taste
Pepper
to taste
1/2
teaspoon
dried thyme
or 1 1/2 tablespoons chopped fresh thyme
1/4
C
beef stock
Instructions
Place mushrooms onto cheesecloth and wring out excess liquid.
Heat saute pan over medium high heat
Add 1 tablespoon butter and swirl to melt and avoid burning.
Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme.
Cook, stirring frequently until mushrooms appear dry and are beginning to brown, about 5 minutes.
Stir in remaining tablespoon of butter and, when melted, add beef stock
Cook, stirring frequently until the stock has evaporated.
Remove from heat and cool.