1,567 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Mushroom duxelles

Name: Mushroom duxelles
Prep time: 6 min
Cook time: 18 min
Total time: 24 min
Yield: 450 g
Cuisine: French
Ingredients: 500 g mushrooms; ½ lemon; 2 shallots; 30 g butter; 1 sprig parsley; salt; pepper

A duxelles consists of finely sliced mushrooms cooked in butter with shallots.

It is more of a preparation than a dish in its own right, which can be used in other recipes.

79 K 4.1/5 (9 reviews)

25 min.

Easy

2.95 €

450 g

7 Ingredients

Last modified on: May 10^th 2023

For 450 g, you will need:

1 500 g mushrooms
2 ½ lemon
3 2 shallots
4 30 g butter
5 1 sprig parsley
6 salt
7 pepper
Total weight: 645 grams

Times for this recipe

Preparation: 6 min.

Cooking: 20 min.

All in all: 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 1 min.

Prepare 500 g mushrooms, slice them and sprinkle them with the juice of ½ lemon and mix well.

Reserve.

Stage 2 - ⌛ 4 min.

Prepare 2 shallots and slice thinly.

Stage 3 - ⌛ 2 min.

Melt 30 g butter in a large pan. When good and hot, add the shallots.

Salt and pepper, then cook for 1 or 2 minutes without colouring.

Stage 4 - ⌛ 1 min.

Add the mushrooms, salt again and mix well.

Cover and cook for 1 minute.

Stage 5

Take the lid off and you will see that the mushrooms have given off a lot of liquid.

Stage 6 - ⌛ 15 min.

Cook until all the liquid has evaporated, stirring from time to time.

Stage 7 - ⌛ 1 min.

Take off the heat, add the chopped parsley and mix well.

Stage 8

Your mushroom duxelle is ready and can be used right away or kept in a sealed container in the fridge, or frozen.

Remarks

If you prefer a finer texture, chop the mushrooms very small (or mince) instead of slicing them.

This is a very old recipe, dating pack to the 17^th century, invented in France by François Pierre de La Varenne, cook to the Marquis d'Uxelles, hence the name.

Keeping: 2 or 3 days in the fridge in a sealed container.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	20 RDI=6 %	30 RDI=3 %	30 RDI=4 %	430 RDI=20 %	1,800 RDI: 20 %
Per 100 g	2 RDI=1 %	5 RDI=1 %	3 RDI=1 %	70 RDI=3 %	280 RDI: 3 %

Possible allergens in this recipe: milk

How much will it cost?

For 450 g : 2.95 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipeSee them all 6

Beef Wellington

Beef Wellington consists of a beef fillet (or tenderloin) that is first seared, then cooked in the oven in a puff pastry crust stuffed with a mushroom duxelles and morsels of foie gras. The recipe is rather long, but fairly straightfoward. Here I show you all the tips to help you make it sucessfully...
149 K5 1 hour 40 min.

Tenderloin steak with beetroot tops and mushrooms

Tenderloin steaks pan-fried with rosemary, served with beetroot tops and mushroom duxelles in a cream sauce.
36 K 30 min.

Bouchées montagnardes

Literally "mountain mouthfuls" in French, these canapés combine ingredients from the mountainous region of eastern France: Morteau sausage, Morbier cheese and mushrooms. They make a hearty aperitif snack or are ideal for an informal supper.
38 K 30 min.

Artichoke hearts forestier

This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...
286 K5 1 hour 50 min.