Mushroom Duxelles Pasta Sauce
Prep time
Cook time
Total time
Recipe type: Sauce
Cuisine: French
Serves: 2 Plates
  • 200 grams mushrooms
  • 2 small shallots
  • 2 Tablespoons Butter
  • pinch Salt
  • pinch Pepper
  • pinch freshly grated Nutmeg
  • 100 milliliter White Wine
  • 100 milliliter Veg stock or 100 milliliter water + ½ Veg stock cube
  • 100 milliliter Tomato Paste
  • 40 grams Cashew nuts
  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. Mushroom Duxelles Pasta Sauce #stepbystep #recipe @masalaherb
  2. Once all the liquids have disappeared, deglaze with the white wine. 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. Mushroom Duxelles Pasta Sauce #stepbystep #recipe @masalaherb Mushroom Duxelles Pasta Sauce #stepbystep #recipe @masalaherb
  3. 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.
  4. Serve the Sauce on top of Pasta and finish with the toasted and crisp chopped cashew nuts.
adapted from Larousse Gastronomique
Recipe by Masala Herb at