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.
1
We wash the mushrooms and chop the pepper (finely), and do the same with the onion and garlic.
- Button mushrooms: 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.
- Nutmeg: pinch
- Onion: 1 piece
3
Next, we add garlic and then mushrooms.
- Garlic: 3 g
- Button mushrooms: 300 g
4
Fry until the mushrooms are cooked, about 10 minutes.
- Button mushrooms: 300 g
