Duxelles, pronounced “duck-SELL.” is a French noun for mushroom paste defined as; “a preparation of mushrooms sauteed with onions, shallots, garlic and parsley used to make a stuffing or sauce”.
Step 1: Place the mushrooms, garlic, shallots and parsley in a food processor. Process on pulse until finely chopped.
Step 2: Preheat a large pan on medium heat then add the butter and the canola oil.
Step 3: Cook mushrooms in batches like you would for a mushroom saute. Saute for about ten minutes until all moisture has left the mushrooms.
Duxelles can be frozen for a few months or refrigerated for about seven days.
Let your imagination go wild! Duxelles can be used on their own or as stuffings, toppings, in butters, or as garnishes for soups.
12 oz. Medium Chopped
Fresh or Rehydrated
Mushrooms of your
3 Cloves Garlic
2 Medium Shallots
1 tbsp. of Butter
1 tbsp. of Canola Oil
2 tbsp. of Italian Flat Leaf
Salt and Pepper to taste