Ingredients for Mushroom Duxelle My Way
- 1 cup finely chopped shallots
- 2 pounds cremini mushrooms, sliced 1/4 inch thick
- Red Pepper (contributes to 1/2 cup finely chopped bell peppers mix)
- Yellow Pepper (contributes to 1/2 cup finely chopped bell peppers mix)
- Green Pepper (contributes to 1/2 cup finely chopped bell peppers mix)
- not used in this recipe; 2 tablespoons olive oil is used instead
- 2 cloves minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
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How to Make Mushroom Duxelle My Way
- Heat a large skillet (12-inch) with a tight-fitting lid over medium heat.
- Add 2 tablespoons of olive oil. Heat until shimmering but not smoking.
- Add 1 cup finely chopped shallots and cook, stirring frequently, until softened and lightly golden (about 5 minutes).
- Add 1/2 cup finely chopped bell peppers (any color, or a mix), season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Cook, stirring often, until peppers are slightly softened (about 3 minutes).
- Add 2 pounds cremini mushrooms, sliced 1/4 inch thick. Do not stir.
- Cover the skillet, reduce heat to low, and simmer for 10 minutes.
- Uncover the skillet, add 2 cloves minced garlic, and stir to combine.
- Continue cooking uncovered over low heat, stirring occasionally, until the mushrooms have released their liquid and reduced by half (approximately 15-20 minutes).
- The finished duxelles will have a rich, flavorful liquid; retain this liquid as it adds depth of flavor.
- If desired, substitute any type of onion for the shallots.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
14g
Fat
3g
Carbs
5g
