Duxelle is a traditional French recipe for a classic mix of wrung mushrooms, onions and garlic that are fried in butter and flavoured with spices and lemon juice that makes an excellent way of storing mushrooms by freezing. The full recipe is presented here and I hope you enjoy this classic French version of: Duxelle.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
A duxelle is an excellent way of preserving perishable mushrooms that would otherwise not freeze or keep well in the freezer. It's a great way of storing field mushrooms, particularly, for the winter months. Once you duxelles are frozen they can be used as the basis for a whole range of dishes. The ingredients and quantities given below are suggestions only. Use whichever mushroom you like (this is a great way of storing shop-bought mushrooms that are getting old) and vary the quantities according to what you have. This recipe is based on a batch I made with a whole load of field mushrooms.
Ingredients:
1kg mushrooms (button mushrooms, field mushrooms, ceps, giant puffballs, horse mushrooms etc), washed and finely chopped
2 small onions, very finely chopped
3 garlic cloves, minced
1 tsp sea salt
1 tbsp fresh lemon juice
1 tsp freshly-ground black pepper
pinch of freshly-grated nutmeg
8 tbsp butter for frying
Method:
Place the mushrooms in a large tea towel and twist the ends of the towel to wring as much liquid from the mushrooms as possible. Melt the butter in a frying pan and add the onions. Fry for about 5 minutes, or until soft then add the mushrooms and garlic.
Season with the salt and pepper, lemon juice and nutmeg and fry until the mushrooms release their water and the contents of the pan dry and the mushrooms begin to turn crispy. Take off the heat, allow to cool then freeze to store.
Click on the image, above to submit to Pinterest.