Portobello Mushrooms w/ Duxelles

Ingredience

For the Duxelles Base

•    1 ½ lbs mixed mushrooms (cremini, shiitake, oyster — variety adds dimension)

•    2 tbsp unsalted butter

•    1 tbsp olive oil

•    2 large shallots, finely minced

•    3 garlic cloves, minced

•    2 tbsp brandy or dry sherry

•    1 tsp soy sauce (umami anchor)

•    1 sprig fresh thyme (or ½ tsp picked)

•    Salt & freshly ground pepper

To Transform It Into a Mousse

•    3 oz mascarpone or crème fraîche

•    1 tsp Dijon mustard

•    1 egg yolk

•    1–2 tbsp finely chopped chives

•    Optional: ½ tsp white miso (for savory lift)

•    Optional: squeeze of lemon (tiny and bright)

For the Portobellos

•    4 large portobello caps, stems removed, gills lightly scraped

•    Olive oil

•    Salt & pepper

•    Splash of balsamic vinegar

Finishing Options

•    Toasted hazelnuts or almonds, crushed

•    Micro herbs or parsley chiffonade

•    A thin glossy drizzle of reduced balsamic or herb oil

Pokyny

1. Prep the Portobellos (so they don’t weep on you later)

1    Heat oven to 400°F.

2    Brush the caps with olive oil, season with salt/pepper, and add a small splash of balsamic inside each.

3    Roast gill-side up for 10 minutes, then flip for the last 5 minutes.

◦    They should soften but not collapse.

◦    Let them cool — they'll become your edible ramekins.

2. Build Your Duxelles Foundation

1    Mince the mushrooms quite fine (or pulse in the food processor until coarse sand, not paste).

2    In a wide pan, melt butter + oil. Add shallots and garlic; sauté until fragrant and just golden.

3    Add mushrooms and thyme. Cook until all their moisture cooks off and the pan begins to sizzle

4    Deglaze with brandy/sherry; cook until dry again.

5    Stir in soy sauce, salt, and pepper.

6    Remove thyme and let mixture cool slightly.

3. Transform Into a Lush Mousse

1    In a bowl, fold together the warm duxelles, mascarpone, Dijon, egg yolk, and chives.

2    Optional but glorious: whisk in the miso.

3    Taste — if it feels a little too shadowy, a few drops of lemon brightens without announcing itself.

4    Chill 10–15 minutes so it firms enough to mound.

4. Stuff the Portobellos

1    Spoon or pipe the mousse into each cooled cap.

2    Smooth the top or create gentle swoops like a tiny forest dune.

3    Return to the oven at 375°F for 15–18 minutes, until the mousse puffs slightly and sets.

5. Slice & Serve

1    Let the stuffed caps rest 5–8 minutes so the mousse relaxes.

2    Slice each cap into elegant wedges or medallions.

3    Scatter crushed nuts, herbs, and a whisper of reduced balsamic or herb oil.

Flavor Notes

•    Mascarpone + egg yolk give the filling that velvety soufflé-like lift.

•    Thyme + sherry keep the mushroom flavor stately and aromatic.

•    Soy + miso add an umami undertone that makes everything taste more “mushroom than mushroom.”

•    Chives + lemon prevent the dish from sinking into heaviness.

Poznámky

Greg - Thanksgiving 2025 (via Gemini)