Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Mushroom Duxelles

Published by marthastewart.com on September, 2005

 

Named for the 17th-century French Marquis d'Uxelles, Duxelles is an adaptable, delectable mixture of finely chopped mushrooms, shallots, and herbs. Serve on toast points with whipped goat cheese and fresh parsley, as shown, or use it as a filling for ravioli or omelets.

 

INGREDIENTS 

  • 2 tablespoons unsalted butter 
  • 1/4 cup finely chopped shallot 
  • 1 garlic clove, minced 
  • 1 pound assorted mushrooms (such as shiitake, white button, and cremini), stem ends trimmed, finely chopped 
  • Coarse salt 
  • 1 tablespoon finely chopped fresh flat-leaf parsley 
  • 1/8 teaspoon freshly ground pepper 

DIRECTIONS 

  1. Melt butter in a large skillet over medium heat. Add shallot and garlic; cook, stirring, until softened, about 3 minutes. Add mushrooms and 1/4 teaspoon salt; cook, stirring, until mushrooms have softened and released their liquid, about 7 minutes. Raise heat to medium-high; cook until liquid has evaporated, about 3 minutes more. Stir in parsley, 1/2 teaspoon salt, and the pepper. Let cool completely. 

COOK'S NOTES 

The mix freezes beautifully so prepare some now while mushrooms are at their peak, and you'll be able to feast on it for up to a month.