Mushroom roast (Duxelles)

2 servings

20 minutes

Mushroom sauté known as Duxelles is a classic French dish created in the 17th century at the court of Duke d'Escargot. It features a rich mushroom flavor with nutty and caramelized notes due to the combination of mushrooms, onions, garlic, and nutmeg. Duxelles has a creamy texture that unfolds during slow frying. This aromatic mushroom mixture is a versatile ingredient in cooking: it is used for stuffing pies, soufflés, and roulades as well as a side dish for meat and fish dishes. Besides its flavor qualities, mushroom sauté is valued for its simplicity and sophistication, transforming ordinary ingredients into an exquisite element of haute cuisine.

Energy value per serving

• Calories: 134.7
• Proteins: 7.4g
• Fats: 9g
• Carbohydrates: 8.2g

Ingredients

• Champignons: 300 g
• Onion: 1 pc
• Garlic: 3 g
• Nutmeg: pinch
• Vegetable oil: 15 ml

Cooking steps

1. We wash the mushrooms and chop the pepper (finely), and do the same with the onion and garlic.

   Required ingredients:

   • Champignons: 300 g
   • Onion: 1 piece
   • Garlic: 3 g

2. Heat the pan and pour in the oil (check that it's not cold) and add nutmeg (to release the aroma), then after 1 second add the onion and sauté until golden.

   Required ingredients:

   • Nutmeg:  pinch
   • Onion: 1 piece

3. Next, we add garlic and then mushrooms.

   Required ingredients:

   • Garlic: 3 g
   • Champignons: 300 g

4. Fry until the mushrooms are cooked, about 10 minutes.

   Required ingredients:

   • Champignons: 300 g