Duxelles for Everything – even Truffled Seitan

duxelles sauceOh, dear. I fear that I rushed to post the Truffled Seitan recipe, and in doing so, left in a mention of the “mushroom juice from the duxelles” that I had meant to delete. Naturally, several people have already asked me about this. What are duxelles? They are among one of the most wonderful things in the world. And we have the French to credit for this. Finely minced mushrooms are squeezed dry, then sauteed with shallots and herbs, and maybe even a splash of brandy or sherry, to yield an intense mushroom flavor that will serve as a filling for all manner of things from crepes, lasagna, tarts, potstickers, or how about Truffled Seitan? The extracted juices also pack a punch in flavor and can enhance soups, sauces, or cooked with rice or grains. So here I provide my recipe for duxelles, which, since you’re going to make the Truffled Seitan, anyway, should be used as a filling for that and served on Christmas or New Year’s Eve. It really doesn’t get much more spectacular than that!

Mushroom Duxelles

Cuisine: French, vegan
Author: Miyoko Schinner
Prep time:
Cook time:
Total time:
Serves: 8 – 48
My answer to “What shall I use to fill these tarts? Or pasta shells? Or zucchini?” The photo below shows manicotti enrobed in a sauce made from duxelles.
Ingredients
  • 1 ½ lbs. mushrooms
  • 1 cup minced shallots
  • 2 Tbs. oil or a little water for sauteeing
  • 2 cloves garlic, minced
  • 2 – 3 Tbs. Madeira, sherry or brandy
  • ½ bunch parsley, minced
  • salt and pepper
  • 1 cup soft breadcrumbs
  • 1 – 2 tsp. Truffle oil
Instructions
  1. Cut the mushrooms into quarters,then pulse in batches in a food processor until finely minced. Don’t fill your food processor bowl more than 1/3 of the way, or you’ll find that they will be minced unevenly. Also, be sure not to overprocess, or you’ll have sludge, not minced mushrooms.
  2. Next, in batches, put the minced mushrooms onto a tea towel or thick cheesecloth, wrap it into a bundle, and squeeze the mushrooms over a bowl to extract as much mushroom juice as possible and yield a minced mushrooms that are fairly dry. The liquid can be used in making the Truffled Seitan sauce, or added to soups or anything else where you’d like a big hit of mushroom flavor. Don’t discard! This is genuine gastronomic liquid gold!
  3. Heat the oil or water in a skillet and sautee the shallots and garlic until tender. Add the squeezed mushrooms and saute over medium heat for about ten minutes until the mixture is lightly browned and fairly dry. Deglaze the pan by sprinkling mushrooms with madeira, sherry or brandy, and cook again briefly. Mix in the parsley, breadcrumbs and truffle oil, and season with salt and pepper.

 

Comments

  1. Hi,

    I am very excited as I am finally trying to make the Truffle Seitan and can hardly wait to taste it! The picture looks divine. Thanks for sharing this recipe. I really have to ask how you came up with recipe as it is something you just wouldn’t think of and I am curious. Not asking for secrets of course :)….I do have one question instead of squeezing the mushroom for its juices could you make a dashi using dried mushrooms and use that broth? Would it make a similar addition for this recipe? thanks again for a brilliant recipe!

    • Do you mean using dried mushrooms for duxelles? Or just using dried mushroom soaking liquid for the sauce? It’s not quite the same – and you’ll want to make duxelles. It’s a French thing.

  2. I’m still not clear on the concept. You refer to a photo, but I don’t see one …

    • Drew, there seems to be a problem with my website. Many of the photos that accompanied the recipes have disappeared. I need to contact my webmaster about this. I wouldn’t have noticed it had you not pointed it out.

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