• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

FORAGER | CHEF

Award-winning chef, author and forager Alan Bergo. Food is all around you.

  • Home
  • About
  • Wild Mushrooms
    • Mushroom Archive
    • Posts by Species
      • Other Mushrooms
        • Lobster Mushrooms
        • Huitlacoche
        • Shrimp of the Woods
        • Truffles
        • Morels
        • Shaggy Mane
        • Hericium
        • Puffball
      • Polypores
        • Hen of the Woods
        • Dryad Saddle
        • Chicken of The Woods
        • Cauliflowers
        • Ischnoderma
        • Beefsteak
      • Chanterelles
        • Black Trumpet
        • Hedgehogs
        • Yellowfeet
      • Gilled
        • Matsutake
        • Honey Mushrooms
        • Russula / Lactarius
          • Candy Caps
          • Saffron Milkcap
          • Indigo Milkcap
      • Boletes
        • Porcini
        • Leccinum
        • Slippery Jacks
    • Recipes
      • Fresh
      • Dried
      • Preserves
    • The Basics
  • Plants
    • Plant Archive
    • Leafy Green Recipes
      • Leafy Green Plant Varieties
    • Ramps and Onions
    • Wild Herbs and Spices
      • Spruce and Conifers
      • Pollen
      • Prickly Ash
      • Bergamot / Wild Oregano
      • Spicebush
      • Golpar / Cow Parsnip
      • Wild Carraway
    • Wild Fruit
      • Wild Plums
      • Highbush Cranberry
      • Wild Grapes
      • Rowanberries
      • Wild Cherries
      • Aronia
      • Nannyberry
      • Wild Blueberries
    • From The Garden
    • Nuts, Roots, Tubers and Grains
    • Stalks and Shoots
  • Meat
    • Four-Legged Animals
      • Venison
      • Small Game
    • Poultry
    • Fish/Seafood
    • Offal and Organ Meat Recipes
    • Charcuterie
  • Recipes
    • Pickles, Preserves, Etc
    • Fermentation
    • Condiments
    • Appetizers
    • Soup
    • Salad
    • Side Dishes
    • Entrees
    • Baking
    • Sweets
  • Video
    • Field, Forest Feast (The Wild Harvest)
    • Foraging Videos
    • Lamb and Goat Series
    • YouTube Tutorials
  • Press
    • Podcasts / Interviews
  • Work
    • Public Speaking
    • Charity and Private Dinners
    • Forays / Classes / Demos

Dried Mushroom Duxelles

Jump to Recipe Print Recipe
lobster mushroom duxelles

Lobster Mushroom Duxelles

One of the simplest, and most approachable recipes. A duxelles is a classic way of using mushrooms, it involves cooking a bit of shallot (or ramps!) in a pan, then adding mushrooms and cooking them down in their own liquid the exude, adding some herbs, then chopping them finely.

As one of the most delightful things about wild mushrooms is the juice they give off, cooking them down in their own juice makes them into a sort of concentrate, a rich addition to a stuffing, gravy, or sauce of any kind. However, for the home cook it can seem cost prohibitive to make, and it may seem like an odd ingredient just have laying around, unless you know tricks and tips for using it to highlight how special it is. The recipe I’ve outlined has some shortcuts within it which will make it way easier for home cooking.

One of the best things about duxelles is that it can be made with dried mushrooms. As dried mushrooms flavors are more concentrated and pungent than fresh, this means that a duxelles made from dried mushroom is a powerful flavoring agent indeed. The one I made for this example is from lobster mushrooms, which when dried have a strong aroma of shrimp and shellfish, as well as the ability to color anything they are cooked with yellow like saffron.

Mushrooms, like every other food known to man, can be parasitized by other creatures in nature. Working at restaurants that purchase foraged mushrooms has shown me that nothing is ever wasted. Those buggy chanterelles? They will be put through the meat grinder, made into broth, strained and sold in the form of a delicious chanterelle consomme, for 10$ a bowl. Those giant porcini stems littered with tiny holes? They will be ground into powder and used as a crust for fish. Drying mushrooms is a technique of resourcefulness, and a very useful one.

Here are some ways I like to use them:

  • Mixed with cheese for ravioli stuffing
  • Duxelles are a perfect candidate for freezing
  • Whip them into butter and eat on toast
  • add some vinegar and a touch of oil for a mushroom salad dressing
  • They are wonderful added to any stuffing, meatloaf, meatball, terrine, etc.
  • These are used classically in making the famous dish “Beef Wellington” where tenderloin is topped with duxelles, wrapped in puff pastry, and baked, often with a liver mousseline/forcemeat as well.
    lobster mushroom duxelles
    Print Recipe
    No ratings yet

    Dried Wild Mushroom Duxelles

    Makes 1/2 cup packed duxelles
    Prep Time45 mins
    Cook Time20 mins
    Course: Snack
    Cuisine: French
    Keyword: Duxelles, Lobster Mushroms

    Ingredients

    • 1 oz dried lobster mushrooms
    • 3 cups water
    • 1/2 tsp salt
    • 2 tbsp chopped shallot
    • 1/2 teaspoon chopped fresh thyme
    • 1 tablespoon unsalted butter or cooking oil
    • 2 Tablespoons dry sherry

    Instructions

    • Soak the dried mushrooms in cold water until they are fully rehydrated, about 20 minutes
    • Agitate the mushooms in the water vigorously to remove any clinging dirt.
    • Remove the mushrooms from their juice with a large slotted spoon, then strain the liquid through a fine strainer or sieve. Mince the mushrooms with a knife.
    • Saute the shallot and the butter until the shallots are translucent, about 1 minutes. Add the sherry and cook for a minutes, then add the chopped mushrooms, and their liquid, thyme then season with the salt and cook on medium heat until almost all of the liquid is evaporated, this should take about 10-15 minutes.
    • When almost all of the liquid is evaporated, remove the duxelles and place in a container in the fridge, uncovered. Once the mixture is totally cooled, cover it with plastic wrap until needed. Cooked mushrooms duxelles should be eaten within 3 days. The duxelles can also be frozen.

Related

Previous Post: « How To Make Mousseline, Forcemeat or Meat Farce
Next Post: Wild Rice Flour Gnocchi »

Reader Interactions

Comments

  1. Rebecca

    July 26, 2019 at 1:46 pm

    How much butter? I don’t see it in the ingredient list.

    Reply

Trackbacks

  1. Forager|Chef – Venison en Crepinette, Dryad Saddle Jus, Wild Rice Gnocchi, and Spruce Tips. says:
    June 2, 2013 at 1:10 am

    […] See recipe HERE […]

    Reply
  2. Hedgehog mushroom duxelles recipe says:
    February 24, 2014 at 2:30 pm

    […] wrote a little method for making a duxelle out of dried mushrooms here, and it is a fun way to use up dried stock that you may have laying around. Even though many dried […]

    Reply
  3. Lobster mushroom recipe to make in fall 2014 | slazalot says:
    March 16, 2014 at 10:02 pm

    […] Then more Lobster  Mushroom Duxelles  ! […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

James Beard Award Winner

beard award

Subscribe (It’s free)

Forager Chef

Forager Chef

Footer

Instagram

foragerchef

FORAGER | CHEF®
🍄🌱🍖
Author: The Forager Chef’s Book of Flora
James Beard Award ‘22
Host: Field Forest Feast 👇
streaming on @tastemade

Alan Bergo
HALP! I’ve been keeping an eye on two loaded mul HALP! I’ve been keeping an eye on two loaded mulberry trees and both got a bunch of fruit knocked down by the storms and wind. 

If anyone in West WI or around the Twin Cities knows of some trees, (ideally on private property but beggars can’t be choosers) that I could climb and shake with a tarp underneath, shoot me a DM and let’s pick some! 🤙😄

TIA

#throwadogabone #mansquirrel #beattlefruit #mulberries #shakintrees
Lampascioni, or edible hyacinth bulbs are one of t Lampascioni, or edible hyacinth bulbs are one of the more interesting things I’ve eaten. 

These are an ancient wild food traditionally harvested in Southern Italy, especially in Puglia and the Salentine Peninsula, as well as Greece and Crete. I’ve seen at least 6-7 different names for them. 

A couple different species are eaten, but Leopoldia comosa is probably the one I see mentioned the most. They also grow wild in North America. 

The bulbs are toxic raw, but edible after an extended boil. Traditionally they’re preserved in vinegar and oil, pickled, or preserves in other methods using acid and served as antipasti. (Two versions in pic 3). 

They’re one of the most heavily documented traditional wild foods I’ve seen. There’s a few shots of book excerpts here.

The Oxford companion to Italian Food says you can eat them raw-don’t do that. 

Even after pickling, the bulbs are aggressively extremely bitter. Definitely an acquired taste, but one that’s grown on me. 

#traditionalfoods #vampagioli #lampascione #cucinapovera #lampascioni #leopoldiacomosa #foraging
Went to some new spots yesterday looking for poke Went to some new spots yesterday looking for poke sallet and didn’t do too well (I’m at the tip of its range). I did see some feral horseradish though which I don’t see very often. 

Just like wild parsnip, this is the exact same plant you see in the store and garden-just escaped. 

During the growing season the leaves can be good when young. 

They have an aggressive taste bitter enough to scare your loved ones. Excellent in a blend of greens cooked until extra soft, preferably with bacon or similar. 

For reference, you don’t harvest the root while the plant is growing as they’ll be soft and unappealing-do that in the spring or fall. This is essentially the same as when people tell you to harvest in months that have an R in them. 

#amoraciarusticana #foraging #horseradishleaves #horseradish #bittergreens
In Italy chicken of the woods is known as “fungo In Italy chicken of the woods is known as “fungo del carrubo” (carob tree mushroom) as it’s one of the common tree hosts there. 

My favorite, and really the only traditional recipe I’ve found for them so far is simmered in a spicy tomato sauce with hot chile and capers, served with grilled bread. 

Here I add herbs too: fresh leaves of bee balm that are perfect for harvesting right now and have a flavor similar to oregano and thyme. 

Makes a really good side dish or app, especially if you shower it with a handful of pecorino before scooping it up with the bread. 

#chickenofthewoods #fungodelcarrubo #allthemushroomtags #traditionalfoods #beebalm
First of the year 😁. White-pored chicken of t First of the year 😁. 

White-pored chicken of the woods (Laetiporus cincinnatus) are my favorite chicken. 

Superior bug resistance, slightly better flavor + texture. They also stay tender longer compared to their more common yellow-pored cousins. Not a single bug in this guy. 

#treemeat #ifoundfood #foraging #laetiporuscincinnatus #chickenofthewoods
TBT brisket face 💦. Staff meal with @jesseroes TBT brisket face 💦. Staff meal with 
@jesseroesler and crew @campwandawega
📸 @misterberndt 

#staffmeal #brisket #meatsweats #naptime
Load More... Follow on Instagram

Privacy

  • Privacy Policy

Affiliate Disclosure

 I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchases help keep this website free and help with the many costs involved with this site as it has continued to grow over the years. 

Copyright © 2022 ·