Mushroom duxelle

Mushroom duxelle
A duxelle 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

Keywords for this recipe:MushroomsPreparationButterShallotParsleyLemon
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 duxelle : 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 duxelle : 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 duxelle : Photo of step #3
Drizzle with the juice of ½ lemon and mix well.

Set aside.

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

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

Cover and cook for 1 minute.

Stage 7
Mushroom duxelle : 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 duxelle : Photo of step #8
Cook until all the liquid has evaporated, stirring from time to time.

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

Stage 10
Mushroom duxelle : 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 : These prices are only approximate.

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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.
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This recipe uses (among others)
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