Duxelles are an intensely flavored reduction of mushrooms and shallots.
The French use Duxelles in many recipes, to stuff artichokes or mushroom caps or as the basis for mushroom sauces as in the baked eggs recipe below. They are also essential in the preparation of Individual Beef Wellingtons recipe (Filet de Boeuf en Croûte).
Duxelles Creation
The invention of duxelles is credited to François Pierre de la Varenne, who published Le Cuisinier François in 1651, the founding text of modern French cuisine. La Varenne named is mushroom concoction in honor of his patron, Nicolas Chalon du Blé, Marquis d’Uxelles, whom La Varennne served as chef de cuisine.
Duxelles Recipe
Yield: about 1 cup (just right for the Individual Beef Wellingtons recipe or the baked eggs recipe below)
Choose mushrooms for duxelles based on how intense you want the flavor (and what’s available). For Beef Wellington, a mixture of wild mushrooms and porcinis will stand up to the beef. For fish dishes, choose milder varieties like cremini.
You may want: a food processor (not strictly necessary, but saves a lot of mincing time)
Ingredients
- 1 Tbsp vegetable oil
- 2 Tbsp butter
- 1 shallot, finely minced,(about 2 Tbsp)
- ½ pound mushrooms (cremini, shitake or your choice), finely minced (about 2 cups)
- 1 medium clove garlic, finely minced
- Salt and freshly ground black pepper, to taste
- ¼ tsp dried tarragon (optional)
- ¼ cup white wine (alternately dry Sherry, port or Madeira according to your taste, optional, but adds another layer of flavor)
Duxelles Method
- In a skillet over medium high flame, add oil and melt butter. Add the shallots and sauté them, stirring frequently, until they are softened but not yet browning.
- Add the mushrooms, and let them begin to sweat for a minute or two. Add garlic, salt, pepper and tarragon, if using, and continue cooking and stirring until the mushrooms give up their moisture and the liquids have all but cooked off, about 6-8 minutes. Taste and correct the seasonings if necessary.
- Add the wine, if using, and boil down rapidly until the all the moisture has evaporated.
- Remove from the heat, scrape into a bowl and set aside to cool.
If you are preparing duxelles for later use, the cooled mixture may be covered closely and refrigerated or frozen.
Baked Eggs with Duxelles Recipe
Yield: 4 servings
This recipe employs the bain marie (water bath) method to maintain a steady temperature in baking the eggs. See "About Bain Marie" for more details in this article for Blue Cheese Potatoes au Gratin.
You will need:
- 4 ramekins or individual-sized soufflé dishes
- A baking pan with 2-inch sides, just large enough to hold the 4 baking dishes
Ingredients:
- ½ cup duxelles (see recipe above)
- 2+4 Tbsp heavy cream
- 2 Tbsp finely chopped fresh parsley
- Butter for greasing the ramekins
- 8 eggs
- Salt and freshly ground black pepper, to taste
Method:
- Preheat oven to 400° F. (205° C.)
- Boil water sufficient to half fill the baking pan.
- Grease the four ramekins.
- In a small saucepan over medium heat, warm the duxelles. Stir in 2 Tbsp of cream and cook another minute. Taste and adjust the seasoning with salt and pepper as necessary. Stir in the parsley and remove from the heat.
- Divide the duxelles mixture between the four ramekins. Break 2 eggs on top of each portion. Salt and pepper each and set them into the baking pan.
- Place the pan in the oven and carefully pour boiling water into the pan around the dishes. There should be enough water so that the ramekins are half submerged. Bake twenty minutes.
- Add 1 Tbsp cream to the top of each ramekin and serve hot.
Larry Ervin - Foodie, self-taught cook and cookbook addict, I never met a recipe I didn't want to twist, simplify, add or switch out ingredients.
Join the Conversation