Duxelles Recipe (With Step-by-Step)

Servings:

8

Yield:

2 cups

Like many classic French dishes, what sounds complicated is actually quite simple. Our duxelles recipe is the perfect example. It’s a straight-forward spread made with a mixture of sautéed mushrooms, aromatics, and fresh herbs and can be used in so many different ways.

In fact, you may have made duxelles without even realizing it. If you’ve ever made Beef Wellington for the holidays, then you’ve made duxelles—it is the umami-rich mushroom filling that’s layered between the beef tenderloin and the pastry. Learn how to make this simple mushroom spread to use for holiday entertaining, everyday cooking, and anything in between.

What Are Duxelles?

Duxelles are a traditional French mushroom spread that dates back to the 17th century. It was created by chef Francois Pierre La Varenne and named after the French general, Marquis d’Uxelles. Duxelles are made by sautéeing finely chopped mushrooms with onions (or shallots in our recipe), garlic, and parsley until the mushrooms are tender and have released all of their moisture. The mushrooms soften into a spreadable condiment that’s a versatile item to have on hand in the kitchen. At its core, it’s a quick spread made with very few simple yet impactful ingredients.

The Best Mushrooms to Use for Duxelles

The great thing about our duxelles recipe is that you can use just about any mushroom you have on hand or see at the grocery store. We recommend an assortment—anything from cremini and white button mushrooms to shiitakes and portobellos will work great. You want to use varieties that have a more traditional mushroom flavor, not anything too fancy that will give the dish an overly strong flavor (in other words, now is not the time for morels).

You can also use rehydrated dried mushrooms. They can be swapped in for up to four ounces of the fresh mushrooms. When dried mushrooms are rehydrated, they add even more umami flavor than fresh.

6 Ways to Use Duxelles

Duxelles can be eaten warm, cold, or at room temperature. These are some popular ways to use duxelles. Use them as a starting point, and then add the mushroom spread to less traditional dishes.

Crostini or toast points: Duxelles are often served as part of a selection of passed hors d’oeuvres. Spread them onto toast points or crostini with a smear of softened cream cheese or crème fraîche. Alternately, melt some nutty Gruyère or Gouda cheese onto the bread before adding the mushrooms.
Wellington: Beef Wellington is perhaps the most well-known dish that uses duxelles. The mushroom mixture is spread onto the puff pastry before it’s wrapped around the beef tenderloin. Don't stop, there try other iterations of the classic dish, like our prosciutto-wrapped pork Wellington.
Stuffing: Add duxelles to your Thanksgiving stuffing for turkey. Or use them as a filling for cod fillets (or other thick cuts of seafood), chicken breasts, or pork chops. Mix the mushrooms with some cubed bread, beaten egg, and any other spices and flavors you like, then stuff into hollowed-out cuts in the poultry or fish.
Pasta sauce or filling: Duxelles are just the thing for a meaty vegetarian lasagna. Layer them with the béchamel between lasagna noodles. You can also mix them with ricotta and more parsley to make a filling for homemade ravioli. Or just toss some duxelles into an easy pasta to enhance the flavor of the sauce.
Egg dishes: Duxelles can be stirred into beaten eggs when making omelets or scrambled eggs. You can also add a spoonful to the ramekins when making baked eggs—they make a simple dish a little more special.
Grilled cheese: Spread a thick layer of duxelles on each slice of bread before making a grilled cheese sandwich. It makes the mouthwatering sandwich more hearty, and pairs perfectly with both mild and more assertive cheeses.

Directions

Duxelles ingredients — Credit:
Brie Goldman

Cook shallot and garlic:

Melt butter in a large skillet over medium heat. Add shallot and garlic; cook, stirring, until softened, about 3 minutes.

Credit:
Brie Goldman
Add mushrooms and cook:

Add mushrooms and 1/4 teaspoon salt; cook, stirring, until mushrooms have softened and released their liquid, about 7 minutes.

Credit:
Brie Goldman
Raise heat and cook; stir in parsley and cool:

Raise heat to medium-high; cook until liquid has evaporated, about 3 minutes more. Stir in parsley, 1/2 teaspoon salt, and the pepper. Let cool completely.

Credit:
Brie Goldman

Storing Duxelles

Duxelles can be cooked, cooled to room temperature, and stored in an airtight container in the refrigerator for up to three days. You can also keep the mixture in the freezer for up to one month—simply defrost it in the refrigerator overnight before using. Since the moisture is evaporated from the mushrooms during the cooking process, there shouldn’t be any excess water once it’s defrosted. But if there is, just strain it out.

Reheating

If you want to reheat duxelles, add the mixture to a skillet and cook over medium-low heat, for about 5 minutes, stirring occasionally, until it’s warmed through.