Mushroom Duxelles

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Debbie Gill


This goes with the Bite size Beef Wellingtons!


★★★★★ 1 vote

Makes 1 1/2 cups
15 Min


  • 4 Tbsp
  • 3
    shallots minced
  • 1/2 lb
    mushrooms finely chopped
  • 2 Tbsp
  • 1/2 c
    heavy cream
  • 3 Tbsp
    minced fresh or freeze dried chives
  • 2 Tbsp
    chopped parsley
  • 1/2 tsp
    fresh lemon juice
  • 1/2 tsp
  • 1/8 tsp
    cayenne pepper



  1. In a large frying pan, melt butter over medium heat. Add shallots and cook until softened but not browned, about 2 minutes. Add mushrooms and cook, stirring occasionally, until all liquid has cooked away, 10-15 minutes.
  2. Sprinkle Flour over mushroom and cook, stirring until well blended, about 2 minutes. Increase Heat to high add cream and cook, stirring well until mixture comes to a boil, about 3 minutes. Remove from heat and stir in chive, parsley,lemon juice, salt and cayenne. Let cool. If made in advance cover and refrigerate up to 3 days. Freeze for longer storage.

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