📝 About This Recipe
A cornerstone of classical French gastronomy, this Mushroom Duxelles is an intensely flavorful, concentrated paste of finely minced mushrooms, shallots, and herbs. Traditionally used as a luxurious filling for Beef Wellington, it transforms into a sophisticated standalone spread when served on crusty crostini or stirred into creamy polenta. This recipe coaxes out every drop of earthy umami through slow reduction, resulting in a velvety, dark, and deeply aromatic vegetable masterpiece.
🥗 Ingredients
The Mushroom Base
- 1 pound Cremini (Baby Bella) Mushrooms (cleaned and stems trimmed)
- 4 ounces Shiitake Mushrooms (stems removed for extra depth)
- 1/4 cup Dried Porcini Mushrooms (rehydrated in hot water, then finely minced)
Aromatics and Fat
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 tablespoon Extra Virgin Olive Oil (to prevent butter from burning)
- 3 large Shallots (peeled and very finely minced)
- 3 cloves Garlic (passed through a press or grated)
Deglazing and Seasoning
- 1/4 cup Dry Sherry or White Wine (use a crisp Sauvignon Blanc if not using Sherry)
- 2 teaspoons Fresh Thyme Leaves (finely chopped)
- 2 tablespoons Fresh Italian Parsley (finely chopped)
- 2 tablespoons Heavy Cream (optional, for a richer spreadable consistency)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
- 1/2 teaspoon Lemon Juice (to brighten the earthy flavors)
👨🍳 Instructions
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1
Clean the mushrooms using a damp paper towel to remove any grit. Avoid soaking them in water, as mushrooms are sponges and will become soggy.
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2
Finely mince the Cremini, Shiitake, and rehydrated Porcini mushrooms. You can do this by hand for a rustic texture or pulse them in a food processor until they resemble coarse breadcrumbs. Be careful not to over-process into a puree.
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3
Place the minced mushrooms into a clean kitchen towel or cheesecloth. Twist and squeeze firmly over the sink to remove as much excess moisture as possible. This step significantly reduces cooking time.
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4
In a large wide skillet or sauté pan, melt the butter with the olive oil over medium heat until the butter begins to foam.
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5
Add the minced shallots to the pan. Sauté for 3-5 minutes until translucent and soft, but not browned.
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6
Stir in the grated garlic and cook for just 60 seconds until fragrant.
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7
Add the minced mushrooms to the skillet. Increase the heat to medium-high. Stir well to coat the mushrooms in the butter and aromatics.
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8
Cook the mushrooms, stirring occasionally. Initially, they may release more liquid. Continue cooking for 15-20 minutes until all the liquid has evaporated and the mushrooms begin to brown slightly and stick to the pan.
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9
Pour in the Sherry or white wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the skillet.
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10
Add the chopped thyme, salt, and black pepper. Continue to cook until the wine has completely evaporated and the mixture is thick and paste-like.
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11
If using, stir in the heavy cream and cook for another 2-3 minutes until the mixture is bound together and creamy.
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12
Remove from heat. Stir in the fresh parsley and the lemon juice. Taste and adjust seasoning with more salt or pepper if needed.
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13
Transfer the duxelles to a bowl and allow it to cool completely. The flavors will deepen as it rests.
💡 Chef's Tips
For the best flavor, use a variety of mushrooms; mixing wild mushrooms with cultivated ones adds complexity. Ensure the mushrooms are as dry as possible before they hit the pan to achieve a sauté rather than a steam. Don't rush the reduction process—the goal is to remove almost all moisture so the flavor is highly concentrated. If the mixture feels too dry, add a tiny splash of the porcini soaking liquid (filtered) for an extra flavor boost. Duxelles freezes beautifully; store it in an airtight container for up to 3 months to have a flavor bomb ready at any time.
🍽️ Serving Suggestions
Spread generously over toasted baguette slices topped with a thin slice of Gruyère cheese. Serve as a sophisticated dip alongside crispy pita chips or vegetable crudités. Use as a topping for grilled steak or roasted chicken breast to add instant gourmet flair. Stir a few spoonfuls into a warm bowl of risotto or pasta for an earthy, savory finish. Pair with a glass of earthy Pinot Noir or a dry Oloroso Sherry to complement the mushroom notes.