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Mushroom Duxelles: Intense and Refined

User Rating 5 Star Rating (2 Reviews)


Mushroom Duxelles
cookipediachef/Flickr/CC BY 2.0
Mushroom duxelles are an intensely flavored sautéed mushroom and shallot mixture. I was introduced to the concoction when I first made Beef Wellington, a classic use of this semi-paste. I also like to spread the mixture on toasted slices of baguette to make a crostini. Makes 1 cup.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


  • 1/2 lb.mushrooms (morels are great, but button mushrooms work)
  • 2 Tbsp. unsalted butter; divided
  • 3 Tbsp. finely chopped shallot
  • Salt and pepper to taste
  • 1/2 tsp. dried thyme or 1 1/2 Tbsp. fresh thyme leaves
  • 1/4 cup dry vermouth, sherry, or white wine


1. Finely chop mushrooms in a food processor.

2. Scrape mushrooms out into a clean, cotton towel. (Note: Do not use terry cloth, and choose an old towel as you will stain it.)

3. Twist towel around mushrooms and wring out as much liquid as you can over the sink.

4. Heat a large (10-inch) non-stick skillet over a burner set between medium and medium-high.

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

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

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

8. Stir in remaining tablespoon of butter, and, when melted, the sherry or wine.

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

10. Remove from heat and cool.

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

User Reviews

Reviews for this section have been closed.

 5 out of 5
Not a Cup!, Member dragnlaw

Delish! BUT... not a cup! I have made this on several occasions... and I weigh my mushrooms, so I know exactly what I have in there and what I need. I've never measured the end results before but I did this time as I didn't have a specific recipe to use them with and it was my intention to freeze. Just didn't know whether to slather it out thin on a sheet or put in ice cube trays or roll up (paper towel roll size). So although, yes, you have your two spoons of duxelle for the beef wellington.. you do NOT have a cup of duxelles. It is just slightly over one half cup. Never the less it is an amazing recipe and well worth making and storing for last minute... whatevers. I have made this to top off a round of Brie - heated in the oven - to die for.. :) but still not a cup - recipe should be adjusted to show that or tell me where I went wrong.

26 out of 26 people found this helpful.

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