Wild Mushroom Duxelle

Recipe courtesy of Sorrentino’s in Edmonton, AB.


  • 2 cups assorted mushrooms
  • 1 tbsp soft butter
  • 1 tbsp chopped shallots
  • 1 oz. white wine
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp thyme fresh
  • 1 tsp fresh oregano
  • 1tsp fresh basil
  • 4 tbsp camelina oil

Heat a stock pan to medium heat and add butter. Add shallots and sauté for a few minutes, then add mushrooms.Continue to sauté for a few minutes, add the wine, black pepper, salt and cook until almost dry. Season with salt and pepper and remove from the heat and allow to cool down.

Once cooled add the chopped fresh herbs and half of the camelina oil. Place in container and refrigerate until needed.

Cut baguette and place on a baking sheet and brush it with 1 tbsp of the camelina oil and place into preheated oven to 350°F. Bake for 4-6 minutes, remove from oven and allow to cool slightly. Top with mushroom topping, drizzle with remaining camelina oil and gorgonzola.

Serve immediately.

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