Servings
2 cups
Prep Time
20 minutes
Cook Time
10 minutes
Author:
La Tourangelle
Named for the 17th-century French Marquis d'Uxelles, Duxelles is an adaptable, delectable mixture of finely chopped mushrooms, shallots, and herbs. Serve on toast points with whipped goat cheese and fresh parsley, as shown, or use it as a filling for ravioli or omelets.
Ingredients
- 1 pound assorted mushrooms, stem ends trimmed, finely chopped
- 1/4 cup finely chopped shallot
-
2 tablespoons La Tourangelle Garlic Oil
- 1 tablespoon finely chopped fresh Italian parsley
- 1/8 teaspoon freshly ground pepper
Directions
Heat Garlic Oil in a large skillet over medium heat. Add shallot and garlic; cook, stirring, until softened, about 3 minutes.
Add mushrooms and 1/4 teaspoon salt; cook, stirring, until mushrooms have softened and released their liquid, about 7 minutes. Raise heat to medium-high; cook until liquid has evaporated, about 3 minutes more.
- Stir in parsley, 1/2 teaspoon salt, and the pepper. Let cool completely, then spread on baguette, serve on a charcuterie platter, or layer into an omelette.