Duxelles is a French term that usually refers to sautéed diced mushroom, shallot, and herbs mixture. Mushrooms are cooked down until dark brown creating a rich paste-like texture; for this recipe by Chef Phil Turner we are using plenty of garlic, white wine, and cream that works well with fresh pappardelle pasta. We are using Oyster mushrooms for our recipe however you can use any blend of seasonal mushrooms which will create varying textures and depth of flavour.
We are using pickled mushrooms to finish this dish. The bright acidity from the pickling helps cut the heaviness of the cream sauce and adds balance to your overall palate.
Ingredients For Pickled Mushrooms
125g Mushrooms
250mL Apple Cider Vinegar
125mL Water
50g Sugar
10g Salt
Method For Pickled Mushrooms
Combine apple cider vinegar, water, sugar and salt in a small pot and bring to a boil. Pour over fresh sliced mushrooms and allow to rest for at least 30 minutes.
Ingredients For Duxelles Sauce
300g Fresh Pappardelle Pasta
250g Mushrooms
26g Extra Virgin Olive Oil
24g Butter
30g White Wine
1g Thyme
1/2g Rosemary
4g Chopped Parsley
500ml Heavy Cream
500ml Milk
40g Fresh Grated Parmesan
Salt
Pepper
Method
Bring a pot of salted water to a boil. Dice mushrooms into small (approximately 5mm) size and cook down in a sautée pan with butter and olive oil over low to medium heat until they have lost their moisture. Finely dice the shallots, garlic and herbs then add to the mushrooms. You should cook the ingredients down until the mixture is soft and has almost a paste texture.
Bring the flavours together by deglazing the pan with white wine until au sec. Add heavy cream and milk, then reduce over low heat. While your sauce is reducing, add your fresh pasta to boiling water which will take 2-3 minutes until al dente. Add a small tablespoon of pasta water to your sauce for consistency.
Finish your pappardelle pasta in the saucepan, tossing to coat evenly. Plate, and add pickled mushrooms on top. Garnish with fresh grated parmesan.