Duxelles is a (keto) ingredient to many recipes. Duxelles is an intensely flavored sautéed mushroom mixture that is a classic of French cuisine.
Traditionally, this mushroom paste is used in everything from a basic French Mushroom Omelet to Beef Wellington. It also can be used to flavor soups, sauces, roulades, and served as a side!
It’s full of fat and flavor! I keep a container in my fridge at all times.
Frech cooking can be strict BUT Duxelles recipes are not set in stone. You can vary the type of mushroom used or combine several (cremini, morel, shiitake, porcini, white button). Use/don’t use shallots and garlic. As long as you have mushrooms as your main ingredient then butter following that, you’ll have duxelles.
The mixture freezes well and keeps in the fridge for a month after cooking. Go ahead and doubled or tripled this recipe if desired.
2 lbs mixed mushrooms
4 tbsp butter
1 small shallot
2 cloves garlic
1. Cut all ingredients into 1/4 inch cubes.
2. Place on low heat, in a large pan, after melting the butter slowly in the pan (to avoid brown butter)
3. Cook the ingredients down until all water has been cooked out of the mushrooms. Place in an airtight container. Enjoy!
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