Real Recipes From Real Home Cooks ®

mushroom essentials: duxelles

Recipe by
Andy Anderson !
Wichita, KS

Duxelles (pronounced duck-sell) is a French mushroom base that is used in many recipes. For example, if you have ever made a Beef Wellington you are probably already familiar with this ingredient. However, it has so many other applications. Use it as a topping on a burger or baked potato. It goes great with chicken or even fish. Stir it into soups and stews, or rice dishes. If you like mushrooms, you will love duxelles. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For mushroom essentials: duxelles

  • 8 oz
    fresh mushrooms (any kind, or variety)
  • 2 Tbsp
    sweet butter, unsalted
  • 1/2 md
    yellow onion, finely chopped
  • 1/2 tsp
    dried thyme
  • salt, kosher variety, fine grind, to taste
  • black pepper, freshly ground, to taste
  • 1/4 c
    white wine, dry variety

How To Make mushroom essentials: duxelles

  • 1
  • 2
    If you have a food processor, it will help in speeding up the process.
  • 3
    Mushrooms You do not have to use just one type of shrooms. Try a mixture of your favorite varieties. And because you are finely chopping them, you can use the stems.
  • 4
    Storage Duxelles will keep for 1 – 2 days wrapped up in the fridge, or 3 – 4 months if frozen in a Ziploc bag, or 6 – 8 months if vacuum-sealed and frozen.
  • 5
    Gather your ingredients (mise en place).
  • 6
    Roughly chop the mushrooms, and the onions.
  • 7
    Add the mushrooms and onions to a food processor, fitted with an S-blade.
  • 8
    Use 1-second pulses until the ingredients are finely chopped.
  • 9
    If you do not have a food processor, it will take a bit longer, but use a sharp knife to finely chop the veggies.
  • 10
    Add 1 tablespoon of the butter to a skillet over medium heat.
  • 11
    When the butter melts, add the mushroom/onion mixture.
  • 12
    Add the thyme, salt and pepper, and stir to combine.
  • 13
    Stir until the mushrooms release their moisture, and then evaporates, about 6 – 8 minutes.
  • 14
    Add the second tablespoon of butter, and after it melts, add the wine, and stir until the liquid evaporates, about 6 – 8 minutes.
  • 15
    Remove from the heat and do a tasting for proper seasoning.
  • 16
  • So yummy
    If you are not doing Beef Wellington, think of it as a super flavorful topping for things like steaks, chicken, fish; even a topping for a burger. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.