Servings
Font
Back
0.0 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
5 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 Veg stock or 100 milliliter water + ½ Veg stock cube
  • 100 milliliter tomato sauce
  • 40 grams cashews

Instructions

    Cup of Yum
  1. 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.
  2. Once all the liquids have disappeared, deglaze with the white wine.
  3. 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.
  4. 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.
  5. Serve the Sauce on top of Pasta and finish with the toasted and crisp chopped cashew nuts.

Notes

  • adapted from Larousse Gastronomique