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Duxelles

The classic French mushroom base: mushrooms and shallot chopped to a fine hash and cooked down in butter with thyme and a splash of white wine until dark, dry and intensely savoury. Use it to stuff pastry, fill omelettes, line a beef Wellington or enrich a sauce.

SidesVegetarianUnder 400 kcalUnder 30 min
30 min15 prep · 15 cookEasy300 kcalper serving
Duxelles

Instructions

  1. Wipe 200 g of chestnut mushrooms clean with a damp cloth rather than washing them, wet mushrooms will steam instead of frying. Chop them by hand as finely as you can manage, to a coarse crumb no bigger than 2 mm; if you prefer the food processor, pulse in short bursts so you get a hash and not a purée.
  2. Chop 1 shallot and 1 garlic clove to the same fineness. Strip the leaves from 2 sprigs of thyme and keep the bare stalks to one side, they go in whole and come out later.
  3. Melt 15 g of butter in a small frying pan over medium heat. Add the shallot and garlic with a pinch of the salt and sweat for 3 minutes, stirring, until translucent and fragrant but with no hint of colour.

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Per serving

300kcal
11gprotein
36gcarbs
13gfat
7gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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