Recipe: French Mushroom Duxelles Pasta step by step with pictures | Handy.Recipes

French Mushroom Duxelles Pasta

Cooked French mushroom paste duxelles

Nutritional Value

The history of the recipe for duxelles dates back to the 17th century when the great chef François Pierre de la Varenne lived and worked. He had many culinary inventions, one of which was the recipe for duxelles, as he himself said, a versatile mushroom paste. It takes only three ingredients and makes a marvelous appetizer, a tasty pie filling, and with the amazing mushroom flavor it can be used as a wonderful soup dressing.

Author of the recipe

Ingredients for French Mushroom Pasta "duksel":


  • Mushrooms (champignons, white) - 500 g
  • Shallots - 120 g
  • Butter - 40 g
  • Spices (salt, ground black pepper, spices to taste)

How to cook French mushroom paste "duksel" step by step with photos


Wash the mushrooms and finely chop them with a wide knife into mushroom chips, it is important for us to get the right consistency of paste and preserve the valuable juice and flavor of mushrooms, so do NOT use a blender or meat grinder.

Peel the shallots and finely chop them. You can cook with a mixture of shallots and onions, but it is not recommended to replace them completely with onions. The shallot variety differs from ordinary onions by its rich biological composition. It contains more minerals, sugar, ascorbic acid, has high dietary and medicinal properties.

To cook mushroom paste should be in good butter, to replace the vegetable oil or margarine can not.

Next, we need a deep frying pan or a shallow saucepan or saucepan and cooking paper. Cut out a circle with a diameter 4-5 cm larger than the diameter of the pan. In the center of the circle, cut a small hole the size of a pea. In a prepared dish, heat the butter and fry the onion until transparent.

Add chopped mushrooms to onions. By the way, champignons can be substituted for white or other wild mushrooms.

Cook over medium heat with constant stirring for 8-10 minutes, until the first moisture is released.

It's time to use our paper tenderloin. Reduce the heat to low and cover the mushroom mass with a paper circle.

It is important to put the paper circle exactly on top of the mushrooms, so that there is a little skirt on each side, and between the mushrooms and the paper was no air. Place the mushrooms on a low heat for about 30 minutes. Do not stir! During the stew, with almost no air access, steam will escape from the hole in the center and the mushroom flavor will concentrate and hold inside.

After 30 minutes, remove the paper, increase the heat, and boil away any remaining moisture.

Season the ready mushroom paste with salt, pepper and other spices to taste. I added a prepared mixture of porcini mushrooms with herbs, but you can skip this step, the paste is perfect as it is.

You end up with 500g. The ready pasta keeps in the refrigerator for a week, you can freeze it.

If using it for sandwiches, heat the pasta lightly.

Nutritional Value:

Whole Dish:
Calories
513.5 Calories
Protein
19.3 g
Fat
36.7 g
Carbohydrates
28.6 g
100g:
Calories
77.8 Calories
Protein
2.9 g
Fat
5.6 g
Carbohydrates
4.3 g

Butter, Spices, Mushroom, Shallots, appetizers, Mushroom appetizers

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