What goes in
- mushrooms
- shallot
- butter
- optional DARK jus
← All midsBATCH METHOD
MID-BASE
DUX
Mushroom duxelles
Finely chopped mushroom and shallot cooked absolutely dry, then deepened with DARK; works with BLOND + DARK.
BLONDDARK
PORTION90 ml puck
BATCH×4
PARENTBLOND + DARK
DINNERS4+
Make it once
- 1
Chop very fine.
- 2
Cook until released water fully evaporates and mixture turns dark and jammy.
- 3
Deglaze with a little DARK and reduce dry again.
STORAGEFreeze in cubes / pucks up to 3 months.
SOURCEClassical French duxelles techniqueSerious Eats / French Cooking Academy — Duxelles
WHAT IT OPENS
Meals from this mid
Mushroom pastaDuxelles chickenMushroom tartMushroom risotto