Easy Vegan Mushroom Duxelles sautéed with Spices is a flavorful and quick meal. You will love it on toast or in wraps with veggies of your choice.
As you may know, mushrooms can be prepared in many ways and Easy Vegan Mushroom Duxelle is just one of the simplest, yet tasty options. It is one of those recipes you make quick when you are on the go. What I also love about it, is how well it goes with avocado. Besides, you can serve it with crackers or tortilla wrap and of course with toast. You can also adjust the recipe to your preference, by adding other herbs, whether fresh or dry.
By the way, you may find it interesting that this recipe originates back in 17th century France. I was surprised to find out that it was created by chef François Pierre La Varenne (1615–1678). It can be quite astonishing what we discover while tracing the origin of some traditional cuisine that is still popular today.
Also, the original Mushroom Duxelles recipe is made with wild Porcini, which are very popular in Europe. I used to love going mushroom picking with my family while growing up in Slovakia. They are also delicious and we cooked them, dried them, and pickled them. Even this year when I visited my sister, she got a lot of wild mushrooms from her friends who live in the country. We had a mushroom feast! I only wish I could have some right now! Although I love store bought mushrooms such as Cremini, Shiitake, Portobello, or Oyster. However, wild mushrooms have that forest aroma and flavor which is so special!
Nevertheless, if you are a mushroom lover like me, you may take a look at some of my other recipes. One of my favorites is AUTUMN GNOCCHI with Shiitake mushrooms and HEARTY VEGGIE SOUP. I really hope you find what you looking for on my blog and if you have any questions or suggestions, please contact me any time. Thank you so much for visiting and have a wonderful week.
EASY VEGAN MUSHROOM DUXELLES
- 1 Food processor
- 1 Frying pan
- 1 Sharp knife
- 200 gr Cremini mushrooms or mushrooms of your choice
- 1 Shallot onion
- 3 cloves of garlic
- 1 tbsp low sodium Tamari
- Ground peppercorn blend to taste
- Fresh thyme or other herbs of your choice
- 2 tbsp Vegan butter
- Himalayan pink slat to taste
- Clean and mince the mushrooms, onion and garlic in a food processor or by hand and set aside. If you are using food processor, chop each ingredient separately.
- Heat up the butter on the frying pan and begin sautéing the onion while adding garlic shortly after.
- Stir until translucent, add the mushrooms and stir again.
- Add tamari, ground peppercorns, fresh thyme and stir again thoroughly.
- Reduce the heat and let in simmer until the water from mushrooms evaporates.
- Turn up the heat again and stir few more second until the mixture turns golden brown. Be careful, so it doesn’t burn.
- Turn off the heat and adjust the taste.
- Serve with avocado and veggies of your choice.