Mushroom Filling (Duxelles)
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Mushrooms are among the tastiest of all vegetables and are delicious when chopped and cooked down to concentrate their flavor. This chopped mushroom filling, called duxelles, can be used as the filling for turnovers, galettes like the Pithiviers (substituting duxelles for the almond cream), or a jalousie, or they can be spread over a prebaked tart shell with freshly sautéed wild mushrooms arranged on top. To make the easiest and least rich version of this filling, just cook the chopped mushrooms down until any water they release evaporates. Heavy cream is added to hold them together and give them a luxurious flavor and texture. If you use cultivated white mushrooms, this recipe will yield 2 cups; if you use creminis, it will yield somewhat more (they have the same flavor as cultivated white mushrooms but contain less water).
ingredients
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serves: 1
2 pounds mushrooms (preferably cremini)
1 tablespoon butter
1/2 teaspoon chopped fresh thyme (2 teaspoons 1 teaspoon chopped fresh tarragon, or chopped fresh marjoram) (optional)
1/2 cup heavy cream (optional)
Salt
Pepper
Nutrition Facts
Mushroom Filling (Duxelles)
Servings Per Recipe: 1
Amount per Serving
Calories: 510
- Total Fat: 36.9 g
- Saturated Fat: 21.6 g
- Trans Fat: 0.5 g
- Cholesterol: 112.9 mg
- Sodium: 170.3 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 9.1 g
- Sugars: 18.1 g
- Protein: 29.4 g
preparation
1. Chop the mushrooms in a food processor. They should retain some of their texture; pulse them for a few seconds at a time to avoid turning them into a puree.
2. Melt the butter in a heavy-bottomed pan over high heat and add the mushrooms and thyme. Stir so the mixture heats evenly. Soon the mushrooms will be submerged in their own liquid. Continue to cook over high heat until all the liquid evaporates and the mixture is dry.
3. Add the cream. Continue cooking until there is no liquid in the pan. Season to taste with salt and pepper.
4. Use as a filling for pastries, or as a stuffing for virtually anything.
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