Mushroom Toasts

Duxelles is a French term for a finely chopped mixture of onion (or shallot), mushrooms, and parsley, sautéed in butter (or oil) until the liquid evaporates and the mixture almost dries out. It is used for fillings, to enhance sauces, and for dishes prepared "à la duxelles". The most famous dish that uses this mixture is Beef Wellington, but we offer you another way to use it - as a spread for delicious canapés.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 20 g Butter, unsalted

  • 45 g Onion, raw

  • 300 g Mushrooms, mushrooms, fresh

  • pieces Parsley, fresh

  • 0.25 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 4 slice Bread, wheat

Steps

  1. Clean the mushrooms with a damp cloth and finely chop them. Peel the onion and finely chop it. Rinse the parsley sprigs under running water and shake them well. Remove the leaves from the sprigs and finely chop them.

  2. Melt the butter in a pan and sauté the chopped onion until translucent. Add the chopped mushrooms and cook the mixture over moderate heat, stirring occasionally, until the liquid evaporates and the mixture almost dries out (15 to 20 minutes).

  3. While the mixture is cooking, toast the bread slices in the oven, on a pan, or in a toaster. Season the mushrooms with salt, freshly ground pepper, and parsley just before the end of cooking. Spoon the prepared mixture onto the toasted bread slices and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 62.02 kcal
  • Fat: 4.37 g
    • Saturated Fat: 2.73 g
  • Carbohydrates: 3.55 g
    • Sugars: 1.09 g
  • Protein: 2.46 g
  • Fiber: 0.82 g

Advice

Instead of onion, use shallots. We know white and brown button mushrooms, which are available all year round. If stored for a longer time, they darken, which gives them a more aromatic flavor. They are best combined with herbs such as parsley, thyme, oregano, and marjoram.