Description
A rich and savory mushroom duxelle recipe that elevates weeknight meals into gourmet-tasting creations, perfect for busy families and health-minded cooks.
Ingredients
Scale
- 1.1 lb cremini mushrooms, wiped clean
- 2 large shallots, peeled and minced
- 3 cloves garlic, peeled and minced
- 2 tablespoons olive oil (or butter)
- 1 teaspoon fresh thyme leaves, finely chopped (or 0.5 teaspoon dried thyme)
- 1 teaspoon sweet smoked paprika
- 0.25 cup vegetable broth
- 1 teaspoon fine sea salt (or to taste)
- 0.5 teaspoon freshly ground black pepper (or to taste)
- 1 oz pine nuts, toasted
- 0.25 cup fresh flat-leaf parsley, finely chopped
Instructions
- Prep Vegetables: Finely mince the cremini mushrooms, shallots, and garlic (by hand or food processor) until very fine and uniform.
- Toast Pine Nuts: In a dry skillet, toast pine nuts over medium heat for 2-4 minutes until golden and fragrant, then transfer immediately to a small bowl to cool.
- Sauté Shallots: Heat olive oil in a large skillet over medium-high heat. Add minced shallots and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
- Add Aromatics: Add minced garlic and chopped fresh thyme to the pan; cook for 1 minute, stirring constantly, until fragrant (do not burn the garlic).
- Cook Mushrooms: Add minced mushrooms to the skillet. Cook, stirring frequently, for 15-20 minutes until all moisture evaporates, and mushrooms are deeply browned, caramelized, and significantly reduced in volume.
- Stir in Paprika: Stir in sweet smoked paprika and cook for 1 minute more, allowing the spice to bloom and integrate its flavor.
- Deglaze Pan: Pour in vegetable broth, scraping the bottom of the pan to deglaze and release any browned bits. Continue to cook, stirring, until the broth has completely evaporated.
- Season and Finish: Remove the skillet from the heat. Season with salt and freshly ground black pepper to taste. Stir in about three-quarters of the finely chopped fresh parsley.
- Serve Duxelle: Let the mushroom duxelle cool slightly before serving. Garnish with the reserved toasted pine nuts and remaining fresh parsley.
Notes
Ensure mushrooms are deeply browned and moisture is fully evaporated for concentrated flavor. Store mushrooms unwashed in a paper bag for optimal freshness. If using dried thyme, use 0.5 teaspoon instead of fresh. Transfer toasted pine nuts immediately to cool to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 3 tablespoons (50 g)
- Calories: 90 calories
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: mushroom duxelle, savory, weeknight, easy, healthy, gourmet, cremini, vegan, French