Duxelle with Ham
Elevate your culinary repertoire with this mouthwatering recipe for Duxelle with Ham, a savory twist on the classic French preparation. This dish features finely chopped button mushrooms sautéed with fragrant shallots, garlic, and fresh thyme, then infused with the richness of dry white wine for a complex, aromatic flavor. The addition of tender, perfectly diced cooked ham adds a delightful layer of heartiness to the earthy mushroom base. Finished with a sprinkle of fresh parsley, this versatile mixture is perfect as a filling for crepes, a flavorful topping for toast, or a sophisticated side dish. With a quick 15-minute prep time and 25 minutes of cooking, this recipe is both elegant and approachable, making it a crowd-pleaser for brunches, dinners, or special occasions.
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Recipe Information
Ingredients
- 450 grams button mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium shallots
- 2 garlic cloves
- 150 grams cooked ham
- 1 teaspoon fresh thyme leaves
- 2 tablespoons dry white wine
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley
Instructions
Clean the button mushrooms with a damp paper towel to remove any dirt. Finely chop the mushrooms into small, uniform pieces.
Peel and finely dice the shallots and garlic. Set aside.
Dice the cooked ham into small cubes, approximately the same size as the chopped mushrooms.
Heat a large skillet over medium heat. Add the butter and olive oil, allowing the butter to melt and combine with the oil.
Add the shallots to the skillet and sauté until they become translucent, about 3-4 minutes. Stir occasionally to prevent browning.
Add the garlic and cook for an additional 30 seconds, stirring constantly to release its aroma.
Increase the heat slightly and add the chopped mushrooms to the skillet. Cook for 8-10 minutes, stirring frequently, until the mushrooms release their moisture and the liquid evaporates.
Sprinkle in the fresh thyme leaves and stir to combine.
Add the diced ham to the skillet and cook for 2-3 minutes, allowing it to heat through and absorb the flavors from the mushroom mixture.
Pour in the dry white wine and stir, scraping up any browned bits from the bottom of the skillet. Allow the liquid to reduce until nearly evaporated, about 1-2 minutes.
Season the mixture with kosher salt and black pepper to taste. Stir well to distribute the seasoning evenly.
Remove the skillet from the heat and sprinkle with freshly chopped parsley for garnish.
Serve the duxelle with ham warm as a filling for crepes, a topping for toast, or a side dish. Enjoy!
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 2296 mg | 100% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 15.6 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2242 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
