Mushroom and onion topper

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This dish is inspired by Julia Child’s duxelles recipe (minced mushrooms sautéed in butter), first published in Mastering the Art of French Cooking, Vol 1, at page 515. In place of the butter, with its 7 grams of saturated fat per tablespoon, we substitute light tasting olive oil. We still get the wonderful aroma of sautéed onions and garlic to start off with, and the umani of the mushrooms, but without adding sodium or saturated fat.

You can use this dish so many ways. We top turkey burgers with it, put it in omelettes, add it to other vegetables, like green beans, and fold it into turkey meat loaf. Julia Child’s recipe suggests using it in sauces and stuffings, and she says it can be frozen or keeps well for weeks. We make our version in small batches, and it’s never around for very long.

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Print Recipe
Mushroom and onion topper
You can take a couple of approaches to this recipe. If you like the flavor, but not the texture of mushrooms, chop them extra finely and cook them a little longer to concentrate the flavor. If you love mushrooms and want more of their distinct taste, leave them in larger pieces. We chop them very finely if using them for omelettes or adding them to turkey burgers or meat loaf. But if we’re adding them to vegetables or as a burger topper, we keep them in larger chunks.
Cuisine Any, French
Keyword mushrooms, toppers
Prep Time 20
Cook Time 15
Passive Time 12
Servings
Ingredients
  • 2 Tbsp olive oil divided
  • 2 tsp. garlic minced
  • 1/2 cup Onions Or shallots, or green onions, or mix of all, chopped loosely or finely, consistent with how you chop the mushrooms
  • 1 cup mushrooms chopped loosely or minced finely, depending on your preferred texture and how you will use them., about 3 oz.
Cuisine Any, French
Keyword mushrooms, toppers
Prep Time 20
Cook Time 15
Passive Time 12
Servings
Ingredients
  • 2 Tbsp olive oil divided
  • 2 tsp. garlic minced
  • 1/2 cup Onions Or shallots, or green onions, or mix of all, chopped loosely or finely, consistent with how you chop the mushrooms
  • 1 cup mushrooms chopped loosely or minced finely, depending on your preferred texture and how you will use them., about 3 oz.
Instructions
  1. Heat 1 Tbsp of the oil in a small skillet over medium heat. When hot, add the garlic and onion mixture, and sauté until soft, about 5 minutes.
  2. Add the second tablespoon of oil, allow it to get hot, then add the mushrooms and blend them well with the onions.
  3. Sauté the mixture slowly for 10-15 minutes over medium heat, stirring every few minutes to keep the browning even. If using loosely chopped mushrooms, they are ready when browned lightly. If they are minced finely, you might want to let them get a little browner. In any case, be sure all the water has all cooked off the mushrooms.
Recipe Notes

If desired, you can also add fresh herbs, like finely chopped chives, or a shallot/herb seasoning, like Penzey’s Sunny Paris. Serve over burgers, as a filling for an omelette, or add to meat loaf or vegetables. Can be made ahead or frozen for later use.

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