Mushroom duxelles

Mushroom duxelles
  • Serves icon for 4 people
  • Time icon Ready in about 35 minutes

The mushroom paste in this vegetarian starter can also be used as an ingredient in the ultimate 1970’s dinner party recipe (which is now making a comeback) – beef wellington.

Ingredients

  • 1 tbsp mild olive oil
  • 300g large black field mushrooms (aka horse or Portobello mushrooms),
  • cleaned and finely diced
  • 1 shallot, finely diced
  • Small bunch of fresh tarragon, finely chopped
  • 4 thick slices good-quality white bread (if serving as a starter)

Method

  1. Heat the oil in a frying pan over a gentle heat, then add the mushrooms, shallot and tarragon. You need to sauté gently, until all the moisture from the mushrooms has evaporated. This will take about 25 minutes, depending on the width of your pan. The best way to test that it’s ready is to trail a wooden spoon through the middle of the pan. If juices appear in its wake, keep cooking for 5 minutes and try it again. The spoon should leave a clear path behind it.
  2.  Preheat the grill to high. Use a biscuit cutter to cut the bread slices into little circles, toast on both sides under the grill and top with spoonfuls of the mushroom duxelle mixture before serving.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Vegetarian versions of classic recipes

Mushroom stroganoff

This quick vegetarian mushroom stroganoff, served with cheesy polenta, recipe...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.