L’Extra Brie with Duxelles Recipe
L’Extra Brie with Duxelles
Flavors of Quebec
Total time: 15 to 30 minutes

Cooking time: 20 minutes

Difficulty: Easy
Chef's Note

Duxelles is, quite frankly, a fancy word for a simply delicious garnish made of finely chopped mushrooms cooked in butter with french shallot. Duxelles brings out the faint fragrance of mushroom that lurks in the rind of this cheese, making the dish a sensational treat.

Crimini mushroom
Crimini mushrooms are similar to the white mushroom in shape and size but firmer to the touch. The colour ranges from light tan to dark brown. Meaty and earthy flavour, more intense than the white mushroom. Substitute: White mushroom also called "button".

For 24 pieces

- 225 g L’Extra Brie Cheese
- 1 Tbsp. unsalted butter
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 500 g cremini mushrooms cremini, stem ends trimmed, finely chopped
- 1 baguette bread, sliced into 1/4-inch rounds
- 125 ml de noix de Grenoble , crumbled or chopped
- salt and pepper, to taste


  1. Preheat oven to 180°C / 350ºF.
  2. Place bread slices on a baking sheet.
  3. Toast in the oven until crisp and golden, 15 to 20 minutes. Set aside.

Mushroom duxelles

  1. Meanwhile, melt butter in a large skillet over medium heat.
  2. Add french shallot and garlic; cook, stirring, until softened, about 3 minutes.
  3. Add mushrooms with salt and pepper; cook, stirring, until mushrooms have softened and released their liquid, about 7 minutes.
  4. Raise heat to medium to high; cook until liquid has evaporated, about 3 minutes more.


  1. Top each crostini with mushroom Duxelles. Garnish with L’Extra Brie cheese and walnuts.
Featured product
L’Extra Brie with Duxelles 1

Soft, mild cheese featuring the delicious flavours of milk and nuts. It’s delicious on its own, or paired with meats, fruit, or fresh bread.

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