Duxelle A La Mushroom
Vegan, refined sugar- and gluten-free, this recipe is deluxe, you’re going to love it.
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
- 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
Step 1Preheat oven 180 C (165 C fan-forced).
Step 2Place mushrooms (stem up) on a baking tray, sprinkle with rosemary, drizzle with olive oil and roast for 10-12 minutes.
Step 3Pull out of oven, give them a good crack of salt and pepper and let them cool for 10 mins.
Step 4Place mushrooms in a food processor and process for 2 minutes. Add onion, garlic, salt and Cordyceps and process into a smooth paste.
Step 5Transfer 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 6Add chives and adjust seasoning if needed.
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