Mushroom Duxelles with Parmesan Crisp plated with truffle oil, crème fraîche smears, microgreens, and toasted pine nuts on a white dish.

Elevate the earthy flavors of mushrooms into a luxurious appetizer with this recipe for Mushroom Duxelles with Parmesan Crisp. This dish brings together finely chopped, sautéed mushrooms enhanced with herbs and shallots, paired with a golden, crispy Parmesan tuile for a balance of richness and crunch. Finished with elegant garnishes like truffle oil, crème fraîche, and microgreens, this appetizer combines rustic ingredients with refined plating, perfect for a fine dining experience at home.


Ingredients:

For the Mushroom Duxelles:

  • 10 oz cremini mushrooms, finely chopped
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 shallots, finely minced
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme leaves, chopped
  • 2 tbsp dry white wine
  • Salt and black pepper, to taste

For the Parmesan Crisp:

  • 1 cup freshly grated Parmesan cheese

For Garnish:

  • 1/4 cup crème fraîche
  • 1 tbsp olive oil (or truffle oil)
  • 1 tbsp finely chopped chives
  • Microgreens or pea shoots
  • Toasted pine nuts or crispy shallots (optional)
  • Shaved black truffle (optional)
  • Sea salt flakes


Instructions:

1. Prepare the Mushroom Duxelles:

  • Heat olive oil and butter in a skillet over medium heat. Add the minced shallots and sauté for 2-3 minutes until softened.
  • Add the garlic and cook for another minute, stirring to prevent burning.
  • Stir in the finely chopped mushrooms, cooking for 8-10 minutes until they release their liquid and begin to brown.
  • Add the white wine and thyme, cooking until the wine is fully absorbed. Season with salt and black pepper to taste.
  • Transfer the mushroom duxelles to a bowl and let cool slightly.

2. Make the Parmesan Crisp:

  • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Using a tablespoon, drop small mounds of grated Parmesan cheese onto the parchment, spacing them a few inches apart.
  • Flatten each mound slightly and bake for 5-7 minutes, or until the edges are golden and lace-like. Remove from the oven and allow the crisps to cool on the baking sheet before handling.

3. Prepare the Garnish:

  • For a creamy balance, whisk the crème fraîche with a drizzle of olive oil or truffle oil and set aside. This will be used for artistic plating smears or dollops.
  • Optional: Toast pine nuts or prepare crispy shallots by frying thinly sliced shallots in olive oil until golden and crisp.

4. Assemble the Dish:

  • Spoon the mushroom duxelles into a compact mound at the center of each plate. Use a small ring mold for precision if desired.
  • Gently place a Parmesan crisp on top of the duxelles for a dramatic, elegant centerpiece.
  • Add artistic smears of crème fraîche or small dollops around the plate.
  • Drizzle the plate with truffle oil and scatter herb oil dots or black garlic purée for added texture and flavor.

5. Garnish and Serve:

  • Sprinkle the dish with finely chopped chives, a few microgreens, and optional shaved black truffle for a luxurious touch.
  • Add small clusters of toasted pine nuts or crispy shallots for crunch. Finish with a light dusting of sea salt flakes over the duxelles and Parmesan crisp.


Tips for Success:

  • Chop the mushrooms finely for the duxelles—using a food processor will save time and ensure a consistent texture.
  • Bake the Parmesan crisps just until golden; overbaking can make them bitter.
  • For added flavor, use a mix of wild mushrooms, such as shiitake or porcini, in the duxelles.


This Mushroom Duxelles with Parmesan Crisp is a perfect blend of rich, earthy flavors and refined textures. The creamy duxelles, paired with the crispy Parmesan tuile, and complemented by luxurious garnishes, make it the ultimate fine dining appetizer. Impress your guests or treat yourself with this elegant recipe that highlights the artistry of plating and gourmet cooking.