Mushroom duxelles

Mushroom duxelles

By
From
The Produce Companion
Makes
375 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 onion, finely chopped
100g pancetta, finely chopped
2 garlic cloves, finely chopped
250g button mushrooms, very finely chopped
250g swiss brown mushrooms, very finely chopped
2 teaspoons dijon mustard

Method

  1. Heat the oil in a frying pan over medium heat. Fry the onion for 5 minutes until soft, then add the pancetta and fry for another 3 minutes until browned, stirring regularly. Add the garlic and cook for a further minute until fragrant. Add the mushrooms and cook, stirring occasionally, for 15 minutes, until the mushrooms are soft and dry. Stir through the mustard.
  2. Leave to cool, then spoon into a jar or airtight container and store in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Cook’s note

  • This flavoursome mushroom paste can be used as a topping for bruschetta, steak or hamburgers, stirred through pasta or gnocchi, or used as a filling for ravioli or omelettes.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again