25 Oct Duxelles 01
Posted at 14:43h
in Appetizers, Brunch, Dinner, French (Haute’), Hors d’oeuvres, Starters, Stuffing & Accompaniments, Utility Recipe, Vegetables, Vegetables, Vegetarian
Essentially a pate, Duxelles is an Old School appetizer, and often used as an ingredient in other Haute' Cuisine offerings. The recipe here is from memory, since I needed one quick for the Filet Béarnaise recipe, but my official recipe will probably surface on here eventually.
| Servings | Prep Time |
| 4 4 oz. servings | 30 minutes |
| Cook Time |
| 30 minutes |
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Essentially a pate, Duxelles is an Old School appetizer, and often used as an ingredient in other Haute' Cuisine offerings. The recipe here is from memory, since I needed one quick for the Filet Béarnaise recipe, but my official recipe will probably surface on here eventually.
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Ingredients
- 2 tbsp. Butter, unsalted
- 1 lb. Mushrooms, Fresh This is a great excuse to use up leftover mushroom stems.
- 1 each Shallot, Fresh, minced
- 3 tbsp. Garlic, Fresh, minced
- 2 tbsp. Parsley, Fresh, chopped
- 1 tsp. Thyme, Dried
- 3 tbsp. Heavy Cream
- 1 pinch Sea Salt
- 1 pinch Pepper, Black, Ground
- 1/2 oz. Brandy (or Cognac)
Servings: 4 oz. servings
Units:
Instructions
- Clean and dry the Mushrooms.
- Put the Mushrooms, Shallots, Garlic, and the Thyme in a food processor and pulse about 10 times till finely chopped.
- In a heavy or non-stick pan: Melt the Butter on medium heat.
- Add the Mushroom mixture to the pan and sauté for about 10 minutes, stirring occasionally.
- Add the Brandy or Cognac and let it cook out.
- Add the Parsley, season with the Sea Salt and Pepper, and Heavy Cream, and cook for another 2 to 5 minutes till smooth and thick.
- Use immediately or store, refrigerated, in an air-tight container.
Recipe Notes
Great as an appetizer or starter on toasted Baguette slices!!
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