Brilliant Base
Mushroom duxelles
15 mins
Intermediate
4 Servings
Dive into the world of gourmet with our mushroom duxelles—perfect for slathering on toast or enhancing your favourite dishes. Elevate your plate and your health with nature’s vitamin D-packed powerhouse!
Brilliant Bases Used In This Recipe
About This Recipe
We love mushrooms here at Elevated and we also love mushroom duxelles. This coarse mushroom pate is excellent for eating in a number of ways, either indulgently with a spoon, spread on toast or used in dishes such as Beef Wellington or in our chicken supreme with mushroom duxelles (see links below).
From a nutritional perspective, mushrooms are real powerhouses. As with most foods, the more you pay, the more bang you get for your buck, starting with the humble white mushroom and going through to more exotic varieties such as lion’s mane and shitake.
Like humans, mushrooms produce vitamin D when exposed to sunlight, so a great way to elevate their nutrition further is to give them 15-30 minutes in daylight with their ‘gills’ facing upwards – studies show this can increase vitamin D levels 10-fold.
Another great nutritional benefit is that they are high in a plant substance called beta-glucans which are great for immune function.
Log In To Access This Free Recipe
Log in today and gain access to this recipe to get a taste of how we elevate your mealtimes with Elevated Food For Life.
Ingredients
1 large white onion
4 cloves garlic
400g/14oz closed cup mushrooms
50g/1.8oz butter
125g/4.5oz white wine
150g/5oz double cream
1 sprig of soft thyme /tarragon leaves
Sea salt
Black pepper
Nutrition Per Serving
Calories
316
Fats
6G
Carbs
28G
Protein
2G
Method
Finely dice the onions as per the skills video below
Finely prepare the garlic as per the skills video below
Use a knife, mincer or food processor to finely chop the mushrooms
In a wide, solid-based frying pan, melt the butter over a medium heat
Add the onions and cook through until soft and translucent, then add the garlic and thyme and cook for a further 2-3m minutes
Add the mushrooms and cook, turning consistently to remove as much moisture as possible
Once steam has stopped rising, add the white wine and cook until reduced by half
Add the cream and again cook down until it’s all reduced by half. It should have a dropping consistency
Taste and season with sea salt and black pepper
See on a baking sheet to cool, then store in an airtight container for 3-4 days
