Duxelles 01
Essentially a pate, Duxelles is an Old School appetizer, and often used as an ingredient in other Haute’ Cuisine offerings. The recipe here is from memory, since I needed one quick for the Filet Béarnaise recipe, but my official recipe will probably surface on here eventually.
Servings Prep Time
44 oz. servings 30minutes
Cook Time
30minutes
Servings Prep Time
44 oz. servings 30minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Clean and dry the Mushrooms.
  2. Put the Mushrooms, Shallots, Garlic, and the Thyme in a food processor and pulse about 10 times till finely chopped.
  3. In a heavy or non-stick pan: Melt the Butter on medium heat.
  4. Add the Mushroom mixture to the pan and sauté for about 10 minutes, stirring occasionally.
  5. Add the Brandy or Cognac and let it cook out.
  6. Add the Parsley, season with the Sea Salt and Pepper, and Heavy Cream, and cook for another 2 to 5 minutes till smooth and thick.
  7. Use immediately or store, refrigerated, in an air-tight container.
Recipe Notes

Great as an appetizer or starter on toasted Baguette slices!!