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Simple Mushroom Duxelles Recipe for Modern Kitchens

This is a modern take on the classic French mushroom preparation known as duxelles. Made with finely chopped mushrooms, onion, butter, oil, and thyme, mushroom duxelles is your kitchen’s secret weapon, packed with flavor and used sparingly, with most recipes needing no more than one or two tablespoons per dish. Use it fresh for a special meal, or freeze a batch so future dishes come together quickly and effortlessly.
Prep Time15 minutes
Cook Time35 minutes
Mushrooms Drying Time30 minutes
Course: Sauce
Cuisine: French
Keyword: Butter-sautéed mushrooms, Classic French mushroom preparation, Concentrated mushroom flavor, Duxelle beef wellington, Duxelle for mushroom ravioli, Duxelle for mushroom soup, Duxelle for tartlets, Duxelle pasta, Duxelles de champignons, Duxelles filling or base, Duxelles for beef Wellington, Duxelles made with mushrooms and shallots, Duxelles meaning, Duxelles recipe, French culinary technique, How to make duxelles, Minced mushroom mixture, Mushroom duxelles, mushroom mixture used in beef Wellington, Mushroom shallot herb butter, Sautéed mushrooms and shallots, Savory mushroom paste, Slow-reduced mushrooms, Traditional French duxelles, Umami mushroom recipe, Umami-packed mushroom spread, Uses for duxelles in cooking, What is duxelle, What is duxelles
Servings: 32 ~1 tbsp per serving
Cost: $4 - $10

Ingredients

  • 1 1/3 lbs mushrooms ~600 g, clean and dry
  • 1 small shallot - or ½ small onion ~50 g, minced
  • 2 cloves garlic minced
  • 2 tbsp butter ~30 g, unsalted
  • 2 tbsp grapeseed oil - or any neutral oil ~30 g
  • ½ tsp salt to taste
  • 1 to 2 tsp fresh thyme sprigs finely chopped
  • 1 tbsp sherry vinegar - or 1 – 2 tbsp. dry white wine

Instructions

Prep mushrooms:

  • Clean mushrooms first. Mince mushrooms by hand or pulse briefly in a food processor until coarse crumbs.
  • Spread the mushrooms in an even layer on a clean kitchen towel or several layers of paper towel and let them dry. If necessary, press out excess moisture with paper towels.

Cook aromatics:

  • Heat butter and oil in a wide skillet over medium heat.
  • Add shallot or onion and cook 2–3 minutes until soft and translucent.
  • Add garlic and cook 30 seconds until fragrant.

Cook mushrooms:

  • Add mushrooms and salt.
  • Cook uncovered over medium to medium-low heat for 30 -35 minutes, stirring often. Continue until mixture is dry, cohesive, and gently sizzling.
  • Stir in thyme. Cook 5 more minutes.

❄️Stop here if freezing. Read our freezing tips and tricks first.

    🍲To use immediately or after defrosting:

    • Heat gently over medium to medium-low heat. (Optional step – applies to frozen duxelles)
    • Stir in wine or sherry vinegar and cook just until incorporated and heated through.