Wild mushroom duxelle
Wild Mushroom Duxelles
Évalué 5.0 étoiles par 1 utilisateurs
Portions / Servings
8
Temps de préparation / Prep time
20 min.
Temps de cuisson / Cooking time
15 min.
Rich in woody flavors and infused with the unique aroma of wild mushrooms, this duxelles is a true culinary treasure. Ideal for enhancing meats, sauces, or pâtés, it brings a refined and gourmet touch to your creations. Featuring chanterelles, morels, and other forest delicacies, this recipe celebrates the richness of the undergrowth but is just as delicious with store-bought mushrooms. An essential base for forest-inspired cuisine lovers!
Recipe from the series Les Recettes du Guerrier in collaboration with Bell Media/TV1. Airing from February 19, 2025. By Chef Xavier Deschênes, Restaurant Le Saint-Amour, Quebec.
Par / ByChef Xavier Deschênes
Ingrédients / Ingredients
- 100g salted butter
- 100g finely chopped chanterelles
- 100g finely chopped morels
- 100g finely chopped matsutake
- 100g finely chopped black trumpet mushrooms
- 100g finely chopped honey mushrooms
- 100g finely chopped hedgehog mushrooms
- 150g finely chopped shallots
- 2 cloves garlic, finely chopped
- 1 tbsp chopped thyme
-
1 tbsp Wild Mushroom Salt (to taste)
- 1 tbsp Boreal Pepper Mix (to taste)
Instructions/ Directions
Before slicing the mushrooms, ensure they are thoroughly cleaned.
In a large skillet, melt the butter over medium heat. When it sizzles (without browning), add the shallots and garlic. Sauté until the shallots become translucent.
Add the mushrooms to the skillet and cook, stirring frequently, until all the moisture has evaporated.
Season with Wild Mushroom Salt, Boreal Pepper Mix, and thyme. Taste and adjust seasoning as needed.
Let cool and store. Freeze for later use if needed, ideally vacuum-sealed.
Note
*If you don't have wild mushrooms on hand, simply substitute them with store-bought mushrooms. A good selection is often available (especially in season), including oyster mushrooms, shiitake, portobello, cremini, or white button mushrooms.
Use this duxelles as a side for meats, in a mushroom tart, or as a sauce base. Or try it in a Beef Wellington like this one: https://epicesduguerrier.com/en/blogs/fiches_recettes/boeuf-wellington-aux-champignons-sauvages-et-sauce-au-foie-gras