Francine Lizotte


It’s definitely a delicious versatile condiment. This mushroom paste can be added to many different recipes or enjoy on its own with crackers.


☆☆☆☆☆ 0 votes

1 cup
5 Min
25 Min
Stove Top


  • 10 oz
    mushrooms (cremini or white button), cleaned and finely chopped
  • 2 Tbsp
    unsalted butter
  • 1/4 c
    shallots, finely chopped
  • 1 large
    clove garlic, pressed
  • 1 tsp
    ground himalayan sea salt, or to taste
  • 1/2 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1/2 c
    dry white wine (substitute madeira wine or sherry)
  • 1/2 Tbsp
    fresh chives or fresh thyme leaves, chopped

How to Make Duxelles


  1. In the bowl of a food processor, pulse mushrooms until fine; set aside
  2. In a medium skillet over medium heat, melt butter. Add shallots and cook for 1 minute. Add garlic and sauté for 1 minute as well. Add mushrooms and season with salt and pepper; sauté the ingredients for 3 minutes.
  3. Add white wine, increase the heat to high and bring to a boil. Reduce heat back to medium and simmer until liquid is evaporated and the mixture is a paste, about 13 to 15 minutes, stirring often. Add chives or thyme, stir well and serve. Yields 1 cup
  4. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=kkF8e47T3kA

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