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Freezer Duxelles


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  • 1 pound open or cup mushrooms and stalks
  • 2 ounces shallots
  • 2 ounces butter
  • 2 tablespoons chopped fresh parsley - (leveled)
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 1


Step 1

Wash mushrooms. Peel shallots and chop finely. Melt butter in a medium saucepan, add mushrooms, shallots and parsley. Cook over a moderate heat, stirring occasionally, until all the liquid has evaporated and the mixture is dry. Add some salt and a good shake of pepper, leave to cool.

Pack into sectioned ice-cube trays. Cover with freezer foil, chill then freeze. Pack duxelles cubes into a freezer container and return to freezer. Store for up to 3 months.

This recipe yields ?? servings.

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