Mushroom duxelles

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.
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Last modified on: November 3rd 2021

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For 450 g, you will need:

Change these quantities to make: 150 g 225 g 450 g 900 g 1 kg 350 g
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
26 min.18 min.44 min.
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Step by step recipe

Stage 1 - 10 min.
Mushroom duxelles : Photo of step #1
Trim off the dirty stalks from the mushrooms, then rinse rapidly under running water. Drain and dry them.

Do not soak the mushrooms.

Stage 2 - 10 min.
Mushroom duxelles : Photo of step #2
Slice the mushrooms thinly (the ideal tool for this is a mandolin) and put in a bowl.

Stage 3 - 1 min.
Mushroom duxelles : Photo of step #3
Drizzle with the juice of ½ lemon and mix well.

Set aside.

Stage 4 - 4 min.
Mushroom duxelles : Photo of step #4
Prepare 2 shallots and slice thinly.

Stage 5 - 2 min.
Mushroom duxelles : Photo of step #5
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 6 - 1 min.
Mushroom duxelles : Photo of step #6
Add the mushrooms, salt again and mix well.

Cover and cook for 1 minute.

Stage 7
Mushroom duxelles : Photo of step #7
Take the lid off and you will see that the mushrooms have given off a lot of liquid.

Stage 8 - 15 min.
Mushroom duxelles : Photo of step #8
Cook until all the liquid has evaporated, stirring from time to time.

Stage 9 - 1 min.
Mushroom duxelles : Photo of step #9
Take off the heat, add the chopped parsley and mix well.

Stage 10
Mushroom duxelles : Photo of step #10
Your mushroom duxelle is ready and can be used right away or kept in a sealed container in the fridge, or frozen.
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.
2 or 3 days in the fridge in a sealed container.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
430 Kcal or 1,800 Kj17 gr34 gr25 gr
22 %6 %3 %4 %
Per 100 g
Energetic valueProteins CarbohydratesFats
67 Kcal or 281 Kj3 gr5 gr4 gr
3 %1 %1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 450 g : 2.94 €

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

Some recipes that use this recipe

Mushroom tart
Mushroom tart

Puff pastry, cream and mushroom "duxelle" are the perfect combination to create an elegant savoury tart with a crisp, flaky base.
9,063 52 min.
Bouchées montagnardes
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.
3,474 30 min.
Tenderloin steak with beetroot tops and mushrooms
Tenderloin steak with beetroot tops and mushrooms

Tenderloin steaks pan-fried with rosemary, served with beetroot tops and mushroom duxelles in a cream sauce.
2,353 28 min.
See all recipes that use it
Home made.
This recipe uses (among others)
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