Duxelles is a traditional French mushroom paste that is perfect for soups, risottos, but can also be enjoyed on toast.
It’s made with minced mushrooms (white, brown or wild porcini for an enhanced flavor) mixed with butter, heavy cream and spices.
Duxelles: French Mushroom Paste
A traditional French mushroom paste that is extremely versatile and goes well with risottos, pasta, many different soups or on toast.
Ingredients
- 250 gr white mushrooms
- 1 tbsp butter for sautéing
- 1 clove garlic chopped
- 30 ml heavy cream full fat
- 1 bunch of rosemary leaves only, chopped
- salt
- pepper
Instructions
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Place the mushrooms in a food processor and blend them until they become a paste. Transfer the paste to a bowl and set aside.
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Put a large deep-frying pan on medium to low heat, add the butter, garlic, rosemary, and mushroom paste and sauté for 2-3 minutes. Lower the heat and let all the ingredients cook until the mushrooms release all their liquid. Season with salt and pepper and stir at regular intervals.
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Add the cream, mix well, remove the pan from the heat. Leave the paste to cool and serve.
Notes
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