These Wild Mushroom Duxelles are a wonderful recipe for the holidays.
Duxelles sounds incredibly fancy, but I have a secret: They are incredibly easy to make. Mushroom duxelles is a mix of finely chopped mushrooms (I like a fancy blend of wild mushrooms), shallots, and garlic sautéed in butter, mixed with Fresh Thyme, and cooked until the liquid is reduced.
How Do You Pronounce Duxelle?
There aren’t any ducks in duxelle — either the recipe or the word’s pronunciation.
Say duke-sell.
Duxelles, a finely chopped saute of a mix of wild mushrooms with shallots, butter, and plenty of fresh herbs, is a classic preparation from French Cuisine. When you’re done, you will have a thick, delicious, super-savory mixture with an almost paste-like texture.
French in origin and named after the Marquis d’Uxelles, this mushroom condiment is traditionally used in the preparation of beef Wellington. Still, it can also be used to flavor soups and sauces and to fill omelets and ravioli. It also makes for a delectable spread on crostini or toast points. Other creative uses include adding it as a flavor booster for mashed potatoes or mushroom-centric pasta dishes.
I made the wild mushroom duxelles with goat cheese and pine nuts for a recent party that we attended. It makes a beautiful presentation for all your holiday parties and family gatherings.
Wild Mushroom Duxelles
Ingredients
- 8 Tbsp. Unsalted Butter
- 3 Large Shallots – peeled and finely chopped
- 1 Garlic Clove – peeled and finely minced
- 1 1/2 tsp. Kosher Salt
- 21/2 – 3 lbs/ Wild Mushroom Mix* – wipe with a damp paper towel
- 1 tsp. Grainy Dijon Mustard
- 1/2 Cup Dry Sherry Cooking Wine
- 2 tsp. Fresh Thyme – stemmed and finely chopped
- Pinch of Nutmeg
- Fresh Ground Black Pepper – to taste
Instructions
- After the mushrooms have been cleaned, trim the stem ends. Finely chop the mushrooms until they are uniform in size.
- Melt the butter in a large skillet. Add the shallots, garlic, and one teaspoon salt and cook over low heat until tender and lightly browned. It should take about 4 to five minutes.
- Add the minced mushrooms to the skillet, raise the heat, and cook, stirring, until the juices are nearly gone. Then, deglaze the mushrooms with the sherry-cooking wine and the Dijon mustard and stir to mix. Again, let cook until the sherry has evaporated. Add the fresh Thyme, more salt if needed, the nutmeg, and black pepper to taste.