Explore our curated collection of 5 recipes originally created by edibleottawa.ediblecommunities.com.
Rich, earthy, and deeply aromatic, duxelles is a classic French preparation that turns simple mushrooms into something quietly luxurious. Finely chopped mushrooms are slowly cooked with shallots, butter, and herbs until their moisture evaporates and their flavour concentrates into a savory paste.
When you want a quick soup, frozen duxelles can be used to great effect, delivering a concentrated mushroom flavour in minutes. This mushroom soup takes inspiration from the classic Spanish combination of sherry and mushrooms. Here we use sherry vinegar, chicken stock, cream, sweet smoked paprika and a topping of wild mushrooms.
Lock that luscious mushroom ricotta and pistachio filling into delicate sheets of fresh homemade pasta to form beautiful, tender ravioli. To serve, the ravioli are swirled in a brown butter sauce with sage and kale, then topped with more pistachios.
Another way to enjoy that delicious mushroom, ricotta and pistachio filling is to serve it in these tasty gougères, which are flavoured with sage, thyme and nutmeg. Cut them in half to layer with filling or pipe the filling directly into their airy centres. Top with a dollop of crème fraîche and more pistachios.
This recipe makes so many cabbage rolls that you may want to freeze them. To do so, once filled and rolled, they can be laid on a baking sheet and frozen and then bagged up and kept in the freezer for future use. I like to take a few out at a time and cook them as needed.