Place the Swiss brown and button mushrooms in the bowl of a food processor. Pulse until a semi-fine crumb forms.
Add the butter, olive oil, finely chopped shallots and minced garlic to a pan. Cook over a low heat for 2–3 minutes, or until soft.
Add the mushrooms and thyme. Cook for a further 6–8 minutes, stirring occasionally, or until the mushrooms are soft.
Season with sea salt and pepper to taste, then remove from the heat and set aside.
Equipment: food processor, chopping board, knife, large frying pan, wooden spoon or spatula, kitchen scales and measuring spoons.
This recipe contains butter (milk).
Use the duxelle as a savoury filling or spoon it over toast or cooked vegetables.
Pulse the mushrooms in short bursts so they retain a semi-fine crumb rather than becoming a purée. Work in batches if needed.
Keep the heat low while softening the shallots and garlic so they soften without catching.
For a pastry filling, allow any excess mushroom liquid to evaporate and let the mixture cool before using.
250 g Swiss brown mushrooms
250 g button mushrooms
30 g butter
2 tbsp olive oil
2 shallots, finely chopped
3 cloves garlic, minced
2 tsp thyme
Sea salt and pepper, to taste
Have you completed this technique?
No comments yet. Start the discussion below.
Discover community tips, share your recommendations, and give your compliments to the chef.
