Mushroom Duxelles

Published by on September, 2005


Named for the 17th-century French Marquis d'Uxelles, Duxelles is an adaptable, delectable mixture of finely chopped mushrooms, shallots, and herbs. Serve on toast points with whipped goat cheese and fresh parsley, as shown, or use it as a filling for ravioli or omelets.



  • 2 tablespoons unsalted butter 
  • 1/4 cup finely chopped shallot 
  • 1 garlic clove, minced 
  • 1 pound assorted mushrooms (such as shiitake, white button, and cremini), stem ends trimmed, finely chopped 
  • Coarse salt 
  • 1 tablespoon finely chopped fresh flat-leaf parsley 
  • 1/8 teaspoon freshly ground pepper 


  1. Melt butter in a large skillet over medium heat. Add shallot and garlic; cook, stirring, until softened, about 3 minutes. Add mushrooms and 1/4 teaspoon salt; cook, stirring, until mushrooms have softened and released their liquid, about 7 minutes. 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. 


The mix freezes beautifully so prepare some now while mushrooms are at their peak, and you'll be able to feast on it for up to a month.