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Duxelle a la Mushroom
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 flavorsome. It's the perfect accompaniment to any celebration!
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 Chaga medicinal mushroom in this recipe, but feel free to use *any* of our medicinal mushrooms, they will all work a treat. Vegan, refined sugar and gluten-free, this recipe is deluxe, you’re going to love it.
Makes 6 small servings
The Branches are our local cafe and a big thanks to Tam for creating this epic recipe
- 1 teaspoon SuperFeast Chaga
- 1.5 lb field mushrooms
- 3 tbsp chopped fresh rosemary
- olive oil for roasting
- 1 medium-size brown onion
- 3 cloves garlic
- 1⁄2 tsp salt
- 1/4 cup finely chopped chives
Step 1Preheat oven 350 F (330 F 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 the 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 Chaga 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.
Featured in this recipe
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