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Duxelle A La Mushroom

Level:ModerateTime:45 minsServes:6

Vegan, refined sugar- and gluten-free, this recipe is deluxe, you’re going to love it.

Description

This recipe is delicious. When our dear friend Tam (from The Branches cafe) made this recipe and we *had* to taste test... wow, just wow. So rich and creamy and very flavoursome. 

Duxelle is basically a mushroom paste that is incredibly versatile and delicious. Fry in olive oil for a mushroom hash, mix with ricotta and use to stuff pasta, use on the base of a pizza or simply eat with some crackers and cheese.

We have used medicinal mushroom Cordyceps in this recipe, but feel free to use *any* of our medicinal mushrooms, they will all work a treat.

Thanks to Tam and Pat, from The Branches, for this delish recipe.

Makes 6 small servings

Ingredients

Core Ingredients

Other Ingredients

  • 1 tsp SuperFeast Cordyceps
  • 600g field mushrooms
  • 3 tbsp chopped fresh rosemary
  • Olive oil for roasting
  • 1 medium size brown onion
  • 3 cloves garlic
  • 1⁄2 tsp salt
  • ¼ cup finely chopped chives

Method

Step 1

Preheat oven 180 C (165 C fan-forced).

Step 2

Place mushrooms (stem up) on a baking tray, sprinkle with rosemary, drizzle with olive oil and roast for 10-12 minutes.

Step 3

Pull out of oven, give them a good crack of salt and pepper and let them cool for 10 mins.

Step 4

Place mushrooms in a food processor and process for 2 minutes. Add onion, garlic, salt and Cordyceps and process into a smooth paste.

Step 5

Transfer mushroom mixture to a large saucepan and cook on medium heat, stirring occasionally for 10-15 mins. The idea is to cook the moisture out of the mushroom paste. From here, continue cooking, stirring frequently until most of the moisture is cooked out and you have a lovely thick paste.

Step 6

Add chives and adjust seasoning if needed.
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Cordyceps

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