I make a duxelles base (sans the tomato paste, cinnamon) in the fall, when mushrooms are plentiful and inexpensive. I then freeze it. I have used this base for mushroom soup, mushroom mousse - my favorite with a dash of sherry & sage and beef Wellington.
This is definitely more oriented for Moussaka rather than a traditional duxelle recipe with the nutmeg, cinnamon, and tomato paste. Great recipe for a vegetarian substitute for Moussaka though!
Thank you! Modifying a vegan recipe for Manti Armenian Dumplings. This is the best duxelles tutorial out there.
I make a duxelles base (sans the tomato paste, cinnamon) in the fall, when mushrooms are plentiful and inexpensive. I then freeze it. I have used this base for mushroom soup, mushroom mousse - my favorite with a dash of sherry & sage and beef Wellington.
when i see the supermarkets selling off mushrooms i will grab them and make this. thanks for your efforts👋👋
This is definitely more oriented for Moussaka rather than a traditional duxelle recipe with the nutmeg, cinnamon, and tomato paste. Great recipe for a vegetarian substitute for Moussaka though!
Thank you so much 😍✌🏼👏🏼🌹
To make this vegan friendly just use all olive oil.
Pronounced "dook-sell", not "duck sell"
I’m a vegetarian