Mushroom Duxelles

Written by
Kevin D. Weeks.
Kevin D. Weeks is a personal chef, cooking instructor, and food writer.
Learn about The Spruce Eats' Editorial Process
Kevin D. Weeks.
Tested by
Diana Rattray Reviewed on 04/09/21 by
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 04/12/21
Mushroom Duxelles Recipe, mushroom mixture in a white bowl, mushroom duxelles on top of toasted bread on a blue plate

The Spruce / Diana Chistruga
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 4 servings
Yield: 1 cup
Nutritional Guidelines (per serving)
98 Calories
6g Fat
7g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 98
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 18%
Cholesterol 15mg 5%
Sodium 137mg 6%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 2g
Vitamin C 5mg 23%
Calcium 14mg 1%
Iron 1mg 7%
Potassium 258mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mushroom duxelles (pronounced duck-SELL) is an intensely flavored combination of finely chopped mushrooms, shallots, and fresh herbs such as thyme or parsley that are slowly cooked to a paste-like consistency. French in origin and named after the Marquis d'Uxelles, this mushroom condiment is traditionally used in the preparation of beef Wellington, but it can also be used to flavor soups and sauces as well as fill omelets and ravioli. It also happens to make for a delectable spread on crostini or toast points. Other creative uses include adding it as a flavor booster for mashed potatoes or mushroom-centric pasta dishes.

The key ingredients in duxelles are mushrooms, butter, salt, and pepper. Any type of mushroom or a combination can be used, including cremini, morel, shiitake, porcini, and white button mushrooms, and ingredient variations can include shallots and/or garlic and chopped fresh parsley.

An important step in making duxelles is to remove as much moisture as possible from the mushrooms, both before cooking and during the process. They need to be cooked long enough so the mushrooms release their moisture and then cooked completely until the liquid evaporates. This will prevent any unnecessary sogginess, which is essential to a crisp pastry for beef Wellington.

Ingredients

  • 8 ounces mushrooms

  • 2 tablespoons unsalted butter, divided

  • 1/4 cup finely chopped shallot

  • 1 1/2 tablespoons chopped fresh thyme (or 1/2 teaspoon dried thyme)

  • 1/4 teaspoon kosher salt, or to taste

  • 1/4 teaspoon freshly ground black pepper, or to taste

  • 1/4 cup dry vermouth, sherry, or white wine

Steps to Make It

  1. Gather the ingredients.

    Mushroom duxelles ingredients

    The Spruce / Diana Chistruga

  2. Finely chop the mushrooms in a food processor.

    Mushrooms chopped in a food processor

    The Spruce / Diana Chistruga

  3. Scrape the mushrooms onto a clean cotton kitchen towel. (Choose an old towel as the mushrooms will stain it. Do not use terry cloth.)

    Finely chopped mushrooms in a white kitchen towel

    The Spruce / Diana Chistruga

  4. Over a sink, twist the towel around the mushrooms to wring out as much liquid as possible.

    Liquid from mushrooms being squeezed into a glass bowl

    The Spruce / Diana Chistruga

  5. Heat a large (10-inch) nonstick skillet over medium to medium-high heat.

    Black nonstick skillet on a gray table top

    The Spruce / Diana Chistruga

  6. Add 1 tablespoon of the butter and swirl to melt and avoid burning.

    Butter melting in a black nonstick skillet

    The Spruce / Diana Chistruga

  7. Add the mushrooms, shallot, thyme, a pinch of salt, and a pinch of black pepper.

    Nonstick pan with mushrooms, shallots, salt, pepper, and thyme

    The Spruce / Diana Chistruga

  8. Cook until the mushrooms release their liquid, and continue to cook until the liquid evaporates and the mushrooms appear dry and begin to brown, about 5 minutes, stirring frequently.

    Cooking mushrooms and onions with seasonings

    The Spruce / Diana Chistruga

  9. Stir in the remaining 1 tablespoon butter and, when melted, add the vermouth.

    Mushroom mixture cooking in vermouth, in a black nonstick pan

    The Spruce / Diana Chistruga

  10. Cook until the vermouth has evaporated, stirring frequently. Taste and season with additional salt and pepper, if desired.

    Cooked mushroom duxelles in a black nonstick pan

    The Spruce / Diana Chistruga

How to Store and Freeze

  • You can make the duxelles a day ahead of time so that the assembly of the beef Wellington or other dishes goes more quickly.
  • Duxelles freeze well. This recipe produces more than you need for two Wellingtons, so you can save the remainder for future use. Roll the amount you won't immediately use into a log and wrap in plastic or foil, or spoon portions into an ice cube tray, and freeze. When ready to use, cut a portion from the log or remove a cube.

How to Use Mushroom Duxelles

Mushroom duxelles is commonly used in beef Wellington, but it can be used in a wide variety of other ways:


Recipe Variations

  • Add 1 clove of minced garlic along with the finely chopped shallots.
  • Garnish the duxelles with extra fresh thyme leaves or chopped fresh parsley.
  • Spread duxelles on crostini and top with shredded or shaved Gruyere or Parmesan cheese. Place the crostini on a baking sheet and broil just until the cheese is melted.