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Prep 20 mins
Cook 30 mins
My first time tasting a mushroom duxelle was in a French restaurant many years ago. Since then, it has become an intrical part of my cooking. This recipe has been changed from the original to become more "every day" cooking friendly.( I also have a less expensive, lower fat version of this-Peppers, Onions and Mushrooms
- 8 shallots, thinly sliced*
- 14 large white mushrooms, sliced
- 1 large red pepper, seeded, sliced into strips
- 1 large yellow pepper, seeded, sliced into strips
- 1⁄2 large green pepper, seeded, sliced into strips
- 2 tablespoons grapeseed oil
- 2 garlic cloves, finely minced
- 1⁄4-1⁄2 teaspoon sea salt
- 1⁄2 teaspoon black pepper, fresh ground
- Heat a large skillet that has a tight fitting cover.
- Add oil and bring just below smoking level.
- Add shallots, stir well to coat. Lower heat to medium-high. Fry shallots until they just start to turn golden brown.
- Add all the peppers, Season with the salt and pepper. Cook, stirring frequently, until they just start to become soft.
- Add all the mushrooms on top. Do Not Mix!
- Cover skillet, turn heat to low. Let simmer 10 minutes, then uncover.
- Add garlic and stir everything together.
- Continue to cook, UNCOVERED, until mushrooms have wilted to half the amount you started with -- about 15 minutes on low heat.
- You will have liquid from the mushrooms when finished. I keep the liquid with the mix as it adds flavor to most everything you use it for.
- *If you choose not to use shallots, you can use any type of onion you wish.
- This cooks down a great deal so plan accordingly. I always make more than I need because this freezes so well and can be use in so many different recipes.
Made this for #155994, the tuna pasta, and it all worked together beautifully! Thanks for the great recipe, Happy Harry. You mention this is an intrical part of your cooking - what else can this one be used for?