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.
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.
📖 Recipe
Mushroom Duxelles
Ingredients
- 1 pound white mushrooms
- 4 tablespoons unsalted butter
- ¼ cup finely chopped shallot 1 large shallot
- 2 garlic cloves finely minced
- 1 tablespoon cognac or 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
- 2 tablespoons creme fraiche or thick sour cream, optional
Instructions
- Briefly, lightly rinse mushrooms in a slow trickle of cold water, rubbing gently with your hands. Alternatively wipe any dirt off with a damp paper towel. Quarter the mushrooms. Add mushroom quarters to a food processor and pulse until finely chopped. 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 cooked off, 12-14 minutes (mushrooms are mostly water). Stir in the herbs, salt and pepper, cook another minute or two. Stir in cognac or sherry (if using) and cook until liquid is about gone. Duxelles should be thick, almost like a textured paste.
- Cool and refrigerate in an airtight container for 5 days or use immediately as an appetizer spread. Duxelles freezes well up to 6 months. Be sure to label and date.
Notes
- Serve with crisp crostini (wheat or gluten-free) or crackers as appetizers.
- Fold into an omelet or with poached or scrambled eggs.
- Toss with warm buttered noodles.
- Stir into risotto for mushroom risotto (heavenly) or just simple rice.
- Make stuffed chicken breast by stuffing into a slit in a boneless, skinless chicken breast with a soft cheese, then bake.
- Stuff a pork tenderloin.
Frank Canonica says
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!
Karen E Horner says
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!
Sally Cameron says
Sounds like one delicious omelet, and agreed, terrific with pasta. It really elevates the average meal to new heights 😉
Julie Hummel says
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!
Sally Cameron says
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!
Heather Zeleny says
Yes, after cooking, morels and chanterelles can be frozen.
Grazyna Zielinska says
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.
Sally Cameron says
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!
Linda says
If refrigerated should it be rewarmed to serve on crostini?
Sally Cameron says
Hi Linda, good question. You can serve it chilled (like a pate), room temp or warmed up. Hope you enjoy.