Mushroom Duxelles

published Apr 10, 2022
Duxelles Recipe

Duxelles sound incredibly fancy and have an impressive earthy and buttery taste to match. I want to tell you a secret about them, though, they're incredibly easy to make.

Makes1 1/3 cups

Prep12 minutes to 15 minutes

Cook12 minutes

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Duxelles (a finely chopped mixture of mushrooms or mushroom stems, onions or shallots, herbs such as thyme or parsley, and black pepper, sautéed in butter).
Credit: Kelli Foster

Duxelles sound incredibly fancy, but I have a secret for you: They’re incredibly easy to make. Mushroom duxelles are a mix of finely chopped mushrooms (use button or cremini mushrooms or get fancy with a mix of wild mushrooms), shallots, and garlic sautéed in butter, then mixed with a little bit of chopped parsley, and cooked until the liquid is removed. When you’re done you have a thick, delicious, super-savory mixture that has an almost paste-like texture.

What Do You Use Duxelles For?

Not only are mushroom duxelles easy to make, but they’re also incredibly versatile and can be used in a lot of different and fun ways. If you’ve ever made beef Wellington (or a vegetarian Wellington), then you’ve likely made duxelles — it’s the mushroom mixture that gets spread around the beef.

Credit: Kelli Foster

How Do You Know When Duxelles Are Done?

When cooking duxelles you want to remove as much moisture from the mushrooms as possible. Visual cues are the best indicator for when duxelles are done. They’re ready when the mushroom mixture is thickened, nearly all the liquid has evaporated, and the mushrooms are starting to stick to the bottom of the pan a tiny bit. Expect this to take about eight minutes.

Can Duxelles Be Made in Advance?

Yes, duxelles can be made in advance and stored in the refrigerator. When you’re ready to serve, just reheat over low heat in a skillet on the stovetop.

How Do You Store Mushroom Duxelles?

The best way to store duxelles is in a covered container in the refrigerator. They’ll keep for up to four days.

How Do You Pronounce Duxelle?

There aren’t any ducks in duxelle — either the recipe or the pronunciation of the word. Say duke-sell.

Duxelles Recipe

Duxelles sound incredibly fancy and have an impressive earthy and buttery taste to match. I want to tell you a secret about them, though, they're incredibly easy to make.

Prep time 12 minutes to 15 minutes

Cook time 12 minutes

Makes 1 1/3 cups

Nutritional Info


  • 1 pound

    fresh mushrooms, such as white button, cremini, shiitake, oyster, or a combination

  • 2

    small shallots (about 2 ounces total)

  • 1 clove


  • 5 to 6 sprigs

    fresh parsley

  • 4 tablespoons

    (1/2 stick) unsalted butter

  • 1/2 teaspoon

    kosher salt

  • Freshly ground black pepper


  1. Trim and halve (or quarter if large) 1 pound fresh mushrooms. Add half the mushrooms to a food processor fitted with the blade attachment. Pulse until finely chopped, scraping down the sides of the bowl occasionally, 7 to 8 (1-second) pulses. Transfer to a medium bowl. Add the remaining mushrooms to the food processor, pulse until finely chopped, and transfer to the bowl. (Alternatively, very finely chop everything by hand.)

  2. Finely chop 2 small shallots (about 1/4 cup). Mince 1 garlic clove. Pick the leaves from 5 to 6 fresh parsley sprigs until you have 1 tablespoon and finely chop.

  3. Melt 4 tablespoons unsalted butter in a large skillet over medium heat. Add the shallots and garlic and cook, stirring occasionally until softened, 2 to 3 minutes. Add the mushrooms, 1/2 teaspoon kosher salt, and a few grinds of freshly ground black pepper. Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, 4 to 5 minutes.

  4. Increase the heat to medium-high and cook, stirring occasionally, until the liquid is evaporated and the mushrooms begin to stick to the bottom of the pan, 2 to 3 minutes. Remove from the heat and stir in the parsley.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.