Photos by Emily Caruso
If you haven’t heard of duxelles before, get ready to meet your new favorite condiment—well, if you’re a mushroom lover, at least. Duxelles is a mixture of finely chopped mushrooms, shallots and herbs sautéed in butter or olive oil. There are lots of variations of it with different types of mushrooms, some with wine and some without, some recipes that have a bit of texture (which I prefer) and some that process the mushrooms almost to a paste.
My duxelles recipe is an adaptation of Martha Stewart’s version. I use cremini mushrooms because they’re affordable like white mushrooms, but they have a deeper flavor. I also add a splash of dry sherry because I’m a big believer in cooking mushrooms with wine. Just do it! You won’t regret it! A lot of people won’t cook with wine because they don’t drink wine; I don’t either, but it’s so worth it. Just buy a cheap-but-not-too-cheap bottle, use what you need, and freeze the rest to use in future recipes. (Yes, you can totally freeze wine for cooking.)
So what can you do with duxelles? All kinds of delicious things! It will keep in the fridge for a week or so and it can be frozen for a few months. I love it as a savory topping for veggie burgers, tossing it with roasted potatoes, spooning it over roasted asparagus, or using it as a spread on crusty French bread or crackers. Another great way to use it is on a grilled cheese. Just about any cheese you like or have on hand will work, but for this one, I used an über-melty morel and leek monterey jack cheese that I picked up in Wisconsin. The duxelles adds a meaty, savory flavor to an otherwise ordinary grilled cheese sandwich.
For the duxelles:
For the sandwiches:
To make the duxelles:
To make the sandwiches:
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