0 from 0 votes
Mushroom Duxelles Pasta Sauce
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
2
Plates
Course:
Condiments
Cuisine:
French
Ingredients
- 200 grams mushrooms
- 2 shallot
- 2 Tablespoon butter
- pinch salt
- pinch black pepper ground
- pinch nutmeg
- 100 milliliter white wine
- 100 milliliter vegetable stock or 100 milliliter water + ½ vegetable stock cube
- 100 milliliter tomato sauce
- 40 grams cashews
Instructions
- Rinse your mushrooms and chop them very fine. Chop your shallot fine too. Add 2 Tablespoons of Butter to a pot and heat up. Add in the chopped mushroom, shallot, salt, pepper and grated nutmeg and cook on medium to lower heat until all the liquids have evaporated. Stir frequently.
- Once all the liquids have disappeared, deglaze with the white wine.
- Let it cook again for a few minutes until nearly all wine has evaporated and then pour in the Veg stock and Tomato Paste. Stir and let it cook for a few more minutes.
- Chop your Cashew nuts and quickly toast them dry in a pan by stirring frequently. They are ready when you get a nutty warm aroma and when they change a bit to a golden shade.
- Serve the Sauce on top of Pasta and finish with the toasted and crisp chopped cashew nuts.
Cup of Yum
Notes
- adapted from Larousse Gastronomique