Mushroom Duxelle | Luli style!

Afternoon all! I've recently developed cravings for mushrooms ... Which is remarkable only because I can't usually be bothered with them - I find cooking them a faff & raw - they rarely appeal. Bland and squeaky... Am I right? So after perfecting mushroom soup - I ventured into new shroom territory & made stuffed mushrooms. 

Turns out life isn't to short to stuff one - as long as its a whopper Portobello Beauty!

Here is my recipe for the stuffing bit. 

Luli Tip | make more than you need - this delicious mix works perfectly in wraps, sarnies, picnic ham'n eggs & stirred into couscous for a super quick lunch!

Recipe Goes Like This 

Duxelle Ingredients

1 pack of mushrooms - finely chopped - I used bog standard creamy coloured ones - any will do!

2 fat cloves of garlic

Handful of cherry tomatoes

1 red onion (quartered & roasted)

1 red pepper (quartered & roasted)

Thyme - plays really well with mushrooms

Chilli flakes 

Salt & pepper to season

Olive oil

Easy As This ...

I chopped mushrooms in Optimus Prime - my high speed blender -using the pulse & making a fine chop & some mushed mush. Tip this into a large pan with heated olive oil with at least a teaspoon of Thyme & a pinch or more of chilli flakes & chopped garlic.

Now cook gently with the lid on. You can use butter instead or additionally - it will taste amazing. Chaque à son gôut. Thass fresh!

Meanwhile add the tomatoes, roasted onion & pepper to the blender & whiz til blended - it doesn't have to be smooth.

When the mushrooms are cooked - add the tomatoey mixture & stir together. Season to taste.

You can add chopped black olives & even a little chorizo here if you like.

This is the Duxelle.

For stuffed Portobello Mushrooms 

Remove the stalk & scrape the gills from the big mushroom - chop finely & add to the mushroom mix. 

If you like spread a little red pesto in the bowl of the mushroom before stuffing with Duxelle - it will taste delicious & you will feel very Cheffy.

Pop in the oven to gently cook the mushrooms @220 for 15 mins. It depends on how cooked you like them. I prefer mine to be a little under. 

Serve topped with slices of pan fried haloumi sprinkled with a bit of lemon juice. 

Or a poached egg would be heavenly oozing over the top of these. If I could poach a perfect egg, my life would be instantly transformed. Proper cooks can poach proper. 

You could also grate good old cheddar & stick it back in the oven to melt it for a few moments for blissful supperage.

Serve with some dark leafy greens drizzled with hemp oil & studed with chopped, raw asparagus... 

If you are a veggie & you want to up the protein - then add a handful of 'minced' cashews to the mushroom mix before you cook it.