Discover European Mushrooms: Learn to make Mushroom Duxelles on Sourdough with chef Eric Matthews of Kicky's

Toast and a tasty savoury spread doesn't have to be boring – as you'll learn in the latest edition of our European Mushrooms recipe series! In today's instalment, we're focusing on the fabulously indulgent yet surprisingly straightforward Mushroom Duxelles on Sourdough, topped with Cais na Tíre Cheese...

Together with the European Mushrooms team, we've once again joined forces with acclaimed chef Eric Matthews, to learn how to make this delicious dish – outlined in a special Hot Press video that's available to watch now.

Eric is the chef and co-owner of Kicky's, a multi-award-winning Dublin restaurant that was listed in the Michelin Guide 2025. Born in Dublin, he's spent two decades working in some of the best Michelin-starred restaurants at home and abroad – and served as Head Chef at the renowned Chapter One in Dublin for five years.

Named after the 17th-century Marquis d'Uxelles, Mushroom Duxelles is a dish that really makes the most out of flavoursome Irish mushrooms – a nutritious, affordable and sustainably-grown ingredient that can be used across a remarkable variety of dishes.

Following our recent Pasta alla Boscaiola video, this is the latest instalment in a series of mushroom recipes, in partnership with European Mushrooms, which showcase just how versatile this wonderful ingredient can be.

Watch Eric Matthews' step-by-step guide to Mushroom Duxelles on Sourdough – and find the full recipe below:

 

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Mushroom Duxelles on Sourdough with Cais na Tíre Cheese

Servings: 4-6

Ingredients:

For the mushroom duxelles:

• 1 lb (450g) mixed mushrooms (button, cremini), finely chopped
• 2 tablespoons (30g) unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 100ml of cream
• 1/4 cup (60ml) dry white wine
• Salt and pepper to taste

For the assembly:

• 1 round sourdough loaf, sliced into 1-inch (2.5cm) thick rounds
• 1/2 cup (120g) Cais na Tíre cheese, crumbled
• Fresh thyme leaves for garnish

Instructions:

1. Make the mushroom duxelles: In a pan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the chopped mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 10-12 minutes. Add the garlic and white wine. Cook, stirring constantly, for 1-2 minutes or until the liquid has almost completely evaporated. Now add the cream and season with salt and pepper to taste.

2. Toast the sourdough: Preheat your oven to 400°F (200°C). Place the sourdough slices on a baking sheet and toast in the oven for 5-7 minutes or until lightly browned.

3. Assemble the dish: Spread a layer of mushroom duxelles on each toasted sourdough round. Top with a sprinkle of crumbled Cais na Tíre cheese.

4. Serve and garnish: Serve immediately, garnished with fresh thyme leaves.

Tips and Variations:

• For an added richness, drizzle with truffle oil or honey.
• Substitute other types of cheese, such as Cashel Blue or Gubbeen, for a different flavour profile.
• Add some caramelised onions or roasted garlic to the mushroom duxelles for extra depth of flavour.
• Use this recipe as a base for other toppings, such as roasted meats or vegetables, to create a unique open-faced sandwich.

For more, visit europeanmushrooms.eu/en