Mushroom Duxelles Recipe

By Kevin D. Weeks.

Updated 10/17/18

Mushroom Duxelles Recipe

The Spruce

 

Ratings (60)
  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 1 cup mushroom duxelles
Nutritional Guidelines (per serving)
280 Calories
24g Fat
15g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 1 cup mushroom duxelles
Amount per serving
Calories 280
% Daily Value*
Total Fat 24g 31%
Saturated Fat 14g 72%
Cholesterol 61mg 20%
Sodium 793mg 34%
Total Carbohydrate 15g 5%
Dietary Fiber 5g 18%
Protein 7g
Calcium 47mg 4%
*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 is an intensely flavored sautéed mushroom, shallot and herb mixture that is a classic of French cuisine.

Traditionally, this mushroom paste is used in the preparation of Beef Wellington but it also can be used to flavor soups, sauces, fill omelets and ravioli, garnish foods and as the most delectable spread on toasted slices of baguette known as crostini.

Duxelles recipes are not set in stone. You can vary the type of mushroom used or combine several (cremini, morel, shiitake, porcini, white button). Replace the shallots with garlic or use both and add chopped parsley. As long as you have mushrooms, butter, salt, and pepper, you have what it takes to make duxelles.

The mixture freezes well so this recipe can be doubled or tripled if desired.

Ingredients

  • 1/2 pound mushrooms (morels are great, but button mushrooms work)
  • 2 tablespoons butter (unsalted, divided)
  • 3 tablespoons shallot (finely chopped)
  • Salt (to taste)
  • Pepper (to taste)
  • 1/2 teaspoon thyme (dried or 1 1/2 tablespoons chopped fresh thyme)
  • 1/4 cup dry vermouth (or sherry or white wine)

Steps to Make It

  1. Gather the ingredients.

    Mushroom Duxelles Recipe
     The Spruce

  2. Finely chop mushrooms in a food processor.

    Mushroom Duxelles Recipe
     The Spruce

  3. Scrape mushrooms out into a clean, cotton towel. Do not use terrycloth, and choose an old towel as you will stain it.

    Mushroom Duxelles Recipe
     The Spruce

  4. Twist the towel around the mushrooms to wring out as much liquid as you can over the sink.

    Mushroom Duxelles Recipe
    The Spruce 

  5. Heat a large (10-inch) nonstick skillet over a burner set between medium and medium-high.

    Mushroom Duxelles Recipe
     The Spruce

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

    Mushroom Duxelles Recipe
     The Spruce

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

    Mushroom Duxelles Recipe
    The Spruce 

  8. Cook, stirring frequently until mushrooms appear dry and are beginning to brown, about 5 minutes.

    Mushroom Duxelles Recipe
    The Spruce

  9. Stir in remaining tablespoon of butter and, when melted, add the vermouth, sherry or wine.

    Mushroom Duxelles Recipe
     The Spruce

  10. Cook, stirring frequently until the vermouth has evaporated.

    Mushroom Duxelles Recipe
     The Spruce

  11. Remove from heat and cool.

    Mushroom Duxelles Recipe
     The Spruce

Kitchen Note 

Duxelles freezes well so, although this recipe produces more than you need for two wellingtons, you can save the remainder for future use.