Mushroom Duxelles Recipe

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
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 (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, 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 and fill omelets and ravioli. It also happens to make for a delectable spread on crostini or toast points. Duxelles is also sometimes found inside flaky pastries and baked as a savory tart. 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.


  • 8 ounces mushrooms (any kind, or variety)
  • 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, to taste
  • Freshly ground black pepper
  • 1/4 cup dry vermouth (or 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


You can make the duxelles a day ahead of time so that the assembly of the beef Wellington goes more quickly. Use in your favorite recipe.

How to Store Duxelles

  • 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 when needed.