This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Mushroom duxelles
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.
It is more of a preparation than a dish in its own right, which can be used in other recipes.
75 K 3.9/5 (7 reviews)
25 min.
Easy
2.95 €
450 g
7 IngredientsLast modified on: May 10th 2023
500 g 
½ 
2 
30 g 
1 sprig 
Times for this recipe
Preparation: 6 min.
Cooking: 20 min.
All in all: 25 min.
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.
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.
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.
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 17th century, invented in France by François Pierre de La Varenne, cook to the Marquis d'Uxelles, hence the name.
This is a very old recipe, dating pack to the 17th 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.
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
Eggs "en cocotte" with spinach
A buttered ramekin, a layer of mushroom duxelles, a layer of spinach, a bit of cream, and an egg, in two layers, on top.
152 K5 1 hour 15 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...
283 K5 1 hour 50 min.
Mushroom tart
Puff pastry, cream and mushroom "duxelle" are the perfect combination to create an elegant savoury tart with a crisp, flaky base.
43 K 55 min.
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...
146 K5 1 hour 40 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.
36 K 30 min.
This recipe uses (among others)
Mushrooms
Like these other recipes: Mushroom velouté, Rabbit civet, Mushroom and artichoke omelette, Fillets of sole Dieppoise, Baked Mont d'Or with diced mixed vegetables, ... See them all 63
Butter
Like these other recipes: Spicy roast cauliflower gratin, Parcels of fish fillet in spinach, Little Christmas biscuits, Gratin slices with spinach, Rosemary steamed fish, ... See them all 485
Shallot
Like these other recipes: Tomato and cream cheese terrine, Green beans with tomato cream sauce, Chicken breasts with tarragon, Penne with purple artichokes, Cretan-style salmon , ... See them all 210
Parsley
Like these other recipes: Mussels marinière, Sautéed pork with mushrooms in a cream sauce., Shiitake eggs, Chicken and mushroom pie, Cervelas salad, ... See them all 164
Other recipes you may also like
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011775 K3.5 8 min.
Mexican salad
This Mexican-inspired salad combines red kidney beans with avocado, chopped onions and tomatoes. It is dressed with olive oil, lime and a touch of Tabasco heat. October 9th 201997 K5 30 min.
Green parsley tahini sauce
This greeen sauce with tahini and parsley is an excellent accompaniment for lots of vegetables (raw or cooked) and also goes well with poultry. April 8th 202064 K 9 min.
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth. February 21th 2011244 K4.2 40 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013518 K5 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.