Duxelles Recipe • A Delicious Mushroom Spread! | Club Foody

 Many times we have to make one recipe to complete another one? When I want to serve shrimp cocktail as an appetizer, not only do I Poach the shrimp but I also make a lovely Seafood Cocktail Sauce for it. When I cook my Thai Chicken Curry, I have to prepare my Yellow Curry Paste for it. I love Steak Diane and the same applies; I have to make my Demi-Glace in order to achieve the main course, or make Béchamel Sauce to make my Cheddar Cheese Sauce, and so on…

 
There’s a condiment that I make not only for one specific recipe but for many others and it’s my Duxelles. You might wonder what it is. It’s simply a mushroom concoction that is cooked long enough so the moisture is removed and reduced to a paste similar to a pâté.
 
This dish originated in France and was created by a chef who named the condiment after his employer Louis Chalon du Blé, Marquis d’Uxelles. If you are into history & biography, I highly suggest you read up on this nobleman… it’s quite interesting!
 
As I mentioned, I use Duxelles for many other recipes such as my famous Beef Wellington (coming December 2022), Coulibiac (coming November 2021), Veal Orloff as well as filling for ravioli or stuffed mushrooms or stuffing for chicken breast or even fish. Once in a while, I change my traditional Coquilles St Jacques by incorporating Duxelles in the dish – the same applies to my Mushroom Risotto to amplify the mushroom flavor.
 
I like to enhance my omelets or eggs with this condiment as well as some of my side dishes. It’s also an amazing topping for soups, salads or an ingredient for hors d’oeuvre such as my Duxelles Bruschetta coming next month. As you can see, there are plenty of options using it… let your imagination wander!
 
To make the recipe faster & easier, instead of chopping the mushrooms by hand, I use my food processor. The trick here is to not over-process otherwise you’ll end up with a “mushy” mess. What you’re looking for is finely chopped mushrooms. If there are some larger pieces that didn’t chop, you can always break them down while cooking or quickly chop them finer.
 
If you are a mushroom lover like me, this Duxelles recipe is a “must have” in your repertoire. It can be used as a spread, topping, stuffing, or to elevate a dish. It’s easy and quick to make plus it can also be frozen for later use.
Bon Appétit!
 
Check out these other delicious condiment recipes…
– Zippy Ranch Dressing
– Cheddar Cheese Sauce
– Chili Oil
– Homemade Apple Sauce
– Roasted Red Pepper Parmesan Vinaigrette
– Roasted Garlic
and for even more International recipes, click on this link… Recipe Category • International

For ingredient amounts and much more, visit https://clubfoody.com/recipe/duxelles/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube