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    Home » Recipes » Snacks and appetizers

    Classic French Mushroom Duxelles

    Published: Dec 30, 2014 · Modified: Apr 22, 2022 by Sally Cameron · This post may contain affiliate links · 10 Comments

    1268 shares
    Jump to Recipe Print Recipe

    Mushroom Duxelles – The classic French mixture of finely chopped mushrooms, herbs, garlic and shallots cooked in just a little butter. Sounds fancy and it’s not pretty, but it does taste terrific. For New Years Eve, it makes a great appetizer to get the celebration going. If you love mushrooms, you’ve got to make some of this. Check out my list of what else you do with this marvelous mushroom mix at the end of the post.

    Mushroom Duxelles | AFoodCentricLife.com
    Mushroom Duxelle in blue pot with crostini on a platter.

    Marvelous Mushroom Duxelles

    With an earthy quality that is hard to describe, mushrooms are a savory, satisfying addition to any recipe. When the recipe is all about mushrooms, all the better for us mushroom lovers.

    Dux What?

    Duxelles (dook-sells) is a classic spread of French heritage. It's a mixture of finely chopped mushrooms cooked in a little butter with shallot, garlic, herbs like parsley, thyme or tarragon and a dollop of sour cream or creme fraiche for a creamy finish. I add a splash of dry sherry, because it just tastes great. Just a teaspoon, but optional if you don't cook with alcohol. Duxelles cooks up quickly, keeps for the better part of a week in the fridge, and can be used in many ways to kick up your dinner plans.

    What To Do With Mushroom Duxelles

    Once you’ve made this, what can you do with it?

    • Serve with crisp crostini (wheat or gluten-free)
    • Serve with crackers as an appetizer
    • Fold into an omelet
    • Toss with warm pasta noodles
    • Stir into risotto for mushroom risotto
    • Make stuffed chicken breast by stuffing into a slit in a boneless, skinless chicken breast, then bake
    • Use for stuffed filet of sole

    This is one of those great foundational, classic recipes that is easy, quick to make and can turn your every day recipes into something special.

    Mushrooms Duxelles | AFoodCentricLife.com
    Mushroom Duxelle spread on crostini.

    📖 Recipe

    Mushroom Duxelles | AFoodCentricLife.com

    Mushroom Duxelles

    Sally Cameron
    The classic French mixture of finely chopped mushrooms, herbs, garlic and shallots cooked in just a little butter. Spread on crostini, toss with pasta, use in Risotto, fold into an omelet. For vegan use plant-based butter and skip sour ream.
    3.60 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Appetizer
    Cuisine French
    Servings 6 Yield 1 ⅓ cups
    Calories 70 kcal

    Ingredients
      

    • 1 pound white mushrooms
    • 2 tablespoons unsalted butter
    • ¼ cup finely chopped shallot
    • 4 garlic cloves finely minced
    • 2 teaspoons dry sherry optional
    • 1 tablespoon finely chopped parsley
    • 1 tablespoon finely chopped fresh thyme or tarragon
    • ¼ teaspoon sea salt
    • 2 pinches ground black pepper
    • 1 tablespoon sour cream or creme fraiche

    Instructions
     

    • Briefly rinse or brush any dirt off of mushrooms, then quarter them. Toss mushrooms into a food processor and chop finely by pulsing. You can also chop them finely by hand with a chef’s knife.
    • Melt butter in a saute or fry pan over medium low heat. Add shallot and cook a minute or two until soft. Add garlic and cook one minute longer. Add mushrooms and cook until most of the moisture has released and mushrooms are almost dry. Stir in sherry (if using) and cook until liquid is about gone.
    • Add herbs, salt, pepper and sour cream or creme fraiche and stir until combined. Cool and refrigerate for 4-5 days or use immediately as an appetizer spread. For other ideas on how to use please see the post.

    Nutrition

    Calories: 70kcalCarbohydrates: 6gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 10mgSodium: 106mgPotassium: 327mgFiber: 1gSugar: 2gVitamin A: 224IUVitamin C: 4mgCalcium: 27mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Frank Canonica says

      August 20, 2019 at 9:23 am

      I often use button mushrooms for spreads or to serve in eggs but when it comes to pastas, risotto’s and sauces I pull out the big guns and make it with morels and porcini mushrooms. The duxelles does freeze incredibly well especially if you own a vacuum sealer. We could not live without our sealer. In fact we always have a new backup on hand in case the current one fails. Lastly, there are no hard rules, experiment with additives like Duxelles sauce for venison - mushroom duxelles, juniper berries, cherries, brown stock thickened with a dark roux!

      Reply
    2. Karen E Horner says

      April 08, 2019 at 6:05 pm

      Hi and thanks for your great recipe! I learned how to make duxelles in a microwave many years ago, and used your recipe as a guide to make it on the stovetop today. I freeze it in icecube trays, and love it as a filling for an omelet, with some parmesan! It is also delicious in sauces and lasagne. Thanks again!

      Reply
      • Sally Cameron says

        April 27, 2019 at 3:59 pm

        Sounds like one delicious omelet, and agreed, terrific with pasta. It really elevates the average meal to new heights 😉

        Reply
    3. Julie Hummel says

      December 08, 2018 at 11:02 am

      I use this a filling for pinwheels. Take a sheet of puff pastry . If frozen, let thaw slightly so you can handle it. Spread duxelles over the sheet-not quite to the edges. Roll up and slice and bake per pastry instructions. NOTE: I usually freeze this ahead--wrap the log well in plastic wrap and put in a freezer bag. When you want a quick and elegant appetizer, remove from freezer, let thaw, slice and bake. Yummy!

      Reply
      • Sally Cameron says

        December 17, 2018 at 2:02 pm

        That is a fantastic idea Julie! I used to love working with puff pastry and phyllo until I went gluten-free. If you are ok with gluten, these are terrific!

        Reply
    4. Heather Zeleny says

      October 02, 2018 at 4:58 pm

      Yes, after cooking, morels and chanterelles can be frozen.

      Reply
    5. Grazyna Zielinska says

      August 23, 2018 at 3:56 pm

      Hi I have 4Lb of wonderful wild chanterelles and I am going to make a tasty duxelles. My question is : can I freeze it and if so for how long ? My freezer is set to -6F.

      Reply
      • Sally Cameron says

        August 25, 2018 at 11:39 am

        Wow! Lucky you! Chanterelles and Morels are my favorites. I have never tried freezing this so honestly I'm not sure. Be sure they are very well wrapped. Are you freezing them in batches? If so, pull a small batch at one month and test for taste and texture. And please report back!

        Reply
    6. Linda says

      November 26, 2017 at 5:10 am

      If refrigerated should it be rewarmed to serve on crostini?

      Reply
      • Sally Cameron says

        November 30, 2017 at 2:25 pm

        Hi Linda, good question. You can serve it chilled (like a pate), room temp or warmed up. Hope you enjoy.

        Reply

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