Mushroom Stuffing or Duxelle Recipe

Mushroom Dressing Cooked in Butter with Shallots and Wine

Jan 4, 2009 Catherine Laurenzi-Bridges

Crimini, portobello, chestnut, shitake, morel and oyster mushrooms are a few of the varieties well suited to making duxelle or mushroom dressing.

Duxelle is a rich side dish used to highlight the main course using the mushroom's earthiness as a vehicle. The basic recipe for a duxelle is simple and its ingredients absolutely key in their freshness and condition.

Mushroom Stuffing (Duxelle)

  • 2 oz olive oil
  • 6 oz butter, unsalted
  • 2 medium shallots or 1 small onion, finely chopped
  • 4 oz Crimini mushrooms, finely chopped
  • 4 oz Portobello mushrooms, finely chopped
  • 1/2 cup dry white wine
  • 3 tablespoons heavy (double) cream
  • 1/2 tablespoon chopped fresh parsley
  • 1/2 tablespoon chopped fresh basil
  • salt and fresh ground black pepper, to taste

Directions:

  1. Chop all mushrooms as finely as possible approaching the texture of breadcrumbs.
  2. Heat the olive oil and the butter in a large pan and fry shallots or onions on medium heat until glassy.
  3. Add in the mushrooms, parsley and basil, cook for about 10 minutes.
  4. Stir often, until a softened mixture results. Season the mushroom mixture, pour in the wine and cook for about 10 minutes, until all the wine has been absorbed.
  5. Add in cream and cook just until the mixture holds its shape when stirred. Remove mushroom duxelle from the pan to cool.

Flavor Variations:

Choose one, two or three of these flavors to combine into a personalized duxelle. Using more than three variations may cause inidividual flavors to become indiscernible. Choose those variations that compliment each other and are pleasing to those who will be dining. Adding an acid, such as lemon juice, to duxelle will bring that ingredient to the forefront to become more distinct.

  • 1 tsp. chopped garlic
  • 1/2 teaspoon nutmeg
  • 1 tsp mild curry powder
  • 2 sprigs of fresh thyme (removed after cooking and before service)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin powder
  • 1 tablespoon fresh lemon juice (brightens mushroom earthiness)
  • 1 tablespoon lime juice or orange juice
  • 4 oz. smoked ham, cubed
  • 7 oz chestnut purée, unsweetened
  • 1/2 tablespoon chopped cilantro
  • 1/2 tablespoon chopped lemongrass
  • 1/2 teaspoon red pepper flakes
  • 12 green onions (scallions), chopped fine
  • 3 tablespoons fennel, chopped same size as mushrooms
  • 1/4 c. sherry or 4 tbsp Cognac (to flambé duxelle just before service)
  • White bread - Place cooked mushroom mixture into a food processor and pulse, slowly add torn bread to mixture to soak up extra moisture. Using flavored croutons will add another level of spice to duxelle.
  • 1 tablespoon white truffle oil - Stir in truffle oil just before serving. This may also be a substitute if there will be no truffles in the jus or sauce of a Beef Wellington.

Select flavor variations to be included in a particular duxelle by the meats and sides used for that particular menu. Adding flavor variations will personalize a dish and compliment the entrée’s other ingredients.

The copyright of the article Mushroom Stuffing or Duxelle Recipe in Recipes is owned by Catherine Laurenzi-Bridges. Permission to republish Mushroom Stuffing or Duxelle Recipe in print or online must be granted by the author in writing.
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