Duxelles: French Mushroom Paste – Chef’s Pencil

Duxelles is a traditional French mushroom paste that is perfect for soups, risottos, but can also be enjoyed on toast.

It’s made with minced mushrooms (white, brown or wild porcini for an enhanced flavor) mixed with butter, heavy cream and spices.

Mushroom Paste

Duxelles: French Mushroom Paste

Giorgos Tsoulis

A traditional French mushroom paste that is extremely versatile and goes well with risottos, pasta, many different soups or on toast.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Course Appetizer, Side Dish

Cuisine International

Ingredients  

1x2x3x

  • 250 gr white mushrooms
  • 1 tbsp butter for sautéing
  • 1 clove garlic chopped
  • 30 ml heavy cream full fat
  • 1 bunch of rosemary leaves only, chopped
  • salt
  • pepper

Instructions 

  • Place the mushrooms in a food processor and blend them until they become a paste. Transfer the paste to a bowl and set aside.

  • Put a large deep-frying pan on medium to low heat, add the butter, garlic, rosemary, and mushroom paste and sauté for 2-3 minutes. Lower the heat and let all the ingredients cook until the mushrooms release all their liquid. Season with salt and pepper and stir at regular intervals.

  • Add the cream, mix well, remove the pan from the heat. Leave the paste to cool and serve.

Notes

Chef’s tip: This mushroom paste recipe is perfect for soups or risotto.
Mushroom Paste
Mushroom Paste

Related: French Food: 50 Popular French Dishes
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Related: Bearnaise Sauce
Related: Hollandaise Sauce
Related: Wild Mushroom Risotto

Giorgos Tsoulis

Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world.

He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients.

As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.

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