Mushroom Duxelles Recipe

Mushroom duxelles Recipe

The Spruce


  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Serving: 1 serving
Nutritional Guidelines (per serving)
280 Calories
24g Fat
15g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1
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 combination of finely chopped mushrooms, shallots, and fresh herbs that are slowly cooked to a paste-like consistency. French in origin, this mushroom condiment is traditionally used in the preparation of beef Wellington, but it can also be used to flavor soups and sauces, fill omelets and ravioli, and used as a delectable spread on crostini or toast points.

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 cook the mushrooms long enough so that they release their moisture, and then continue to cook until the liquid evaporates. This will prevent any unnecessary sogginess, which is essential to a crisp pastry for beef Wellington.
Duxelles freeze well, so make a double or triple batch and 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 when needed. It's a great way to preserve fresh seasonal mushrooms throughout the year.


  • 8 ounces mushrooms, such as morels or white button mushrooms
  • 2 tablespoons unsalted butter, divided
  • 1 medium shallot, finely chopped (about 1/4 cup)
  • 1/2 teaspoon dried thyme (or 1 1/2 tablespoons chopped fresh thyme)
  • Salt
  • Freshly ground black pepper
  • 1/4 cup dry vermouth (or sherry or white wine)

Steps to Make It

  1. Gather the ingredients.

    Onion, butter, and other ingredients on a table
    The Spruce
  2. Finely chop the mushrooms in a food processor.

    Mushroom duxelles on table
    The Spruce
  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.)

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

    A towel twisted around the mushrooms
    The Spruce 
  5. Heat a large (10-inch) nonstick skillet over medium to medium-high heat.

    Clean pan on table
     The Spruce
  6. Add 1 tablespoon of the butter and swirl to melt and avoid burning.

    Butter in pan
     The Spruce
  7. Add the mushrooms, shallot, thyme, a pinch of salt, and a pinch of black pepper.

    Ingredients in a pot
    The Spruce 
  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.

    cooked mushrooms in pot
    The Spruce
  9. Stir in the remaining 1 tablespoon butter and, when melted, add the vermouth.

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

    Golden brown mushrooms
     The Spruce


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