Mushroom duxelles

Mushroom duxelles

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

Pick mushrooms with a good dark colour. Duxelles is rich and full of flavour, delicious as a pâté spread on toast or in more complex dishes such as venison Wellington. Experiment with different mushrooms when you have them… a few ceps added go a long way. If you’d like to make it richer, add a dash of cream with the garlic.

Ingredients

Quantity Ingredient
1 onion
20g butter
splash light olive oil
400g field mushrooms
2 sprigs thyme
4 garlic cloves

Method

  1. Finely chop the onion and sauté in a heavy-based pan over a medium heat for five minutes with the butter and light olive oil. Meanwhile, cut the mushrooms into 1–2 cm pieces and add to the pan. Pick the thyme leaves and add them, too. Reduce the heat and sauté slowly for a further 15 minutes, adding more butter if the pan becomes dry. Roughly chop the garlic, add that and cook for a further two minutes. If there is still a lot of juice around the mushrooms, increase the heat and reduce it to a rich sauce.

Variations

  • Venison Wellington: Sear a 700 g piece of venison loin until browned all over. Lay 4 slices of prosciutto next to each other to form a sheet. Spread a thin layer of cooled mushroom duxelles over it, then lay the venison in the middle and wrap the prosciutto around it. Wrap tightly in a clean plastic bag and place in the fridge for 10 minutes while you preheat the oven to 180°C. Roll out 1 quantity rough puff pastry into a large square big enough to wrap around the loin. Brush the edges with beaten egg and place the venison in the middle, wrapping the pastry around it. Press the edges tightly together, sealing the meat inside and brush with the remaining beaten egg. Bake in the oven for 25 minutes until the pastry is a nice dark brown. Serves 4.

    Pâté: Add 100 g ricotta to the mushroom duxelles and blend. Adjust the seasoning to serve. This will keep in the fridge for four days. Serves 4 as a starter with toast.

Storage

  • The duxelles will keep in a sealed container in the fridge for four days. Reheat the duxelles until piping hot right through.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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