What is Duxelles? How can I use it? How do I make it?


Duxelles is a fantastic way to utilize a surprise surplus of mushrooms!

Give this easy recipe a try and let us know if you don't ABSOLUTELY love it!


  • 1 lb. of your favorites mushrooms
  • 1 whole shallot (or 1/2 a small onion,) finely diced
  • 1 clove garlic, finely minced
  • 6-8 sprigs of thyme, picked
  • 12 sprigs of flat-leafed parsley
  • vinegar
  • olive oil
  • black pepper
  • salt


  • Clean your mushrooms--making sure to reserve the bases, stalks, and less than beautiful mushrooms to be made into stock later. No Waste!

  • Roughly mince all of your mushrooms--working in batches if necessary--with a knife (not a food processor!) aiming for ~1cm or less particle size. After you've cut them all down to a size you are content with, lightly salt the whole batch to begin drawing out excess moisture.

  • Finely dice shallot/onion

  • Finely mince garlic

  • Pick and mince thyme and parsley (use a sharp knife)

  • Gather your salt, pepper, cooking oil, and vinegar

  • Set all of these ingredients aside, in their own containers, ready to be added to the cook as soon as we need them!

  • Get a heavy bottomed pan over medium to high heat, add a couple tablespoons of olive oil, and start sauteing your garlic and onions.

  • After 2-3 min, once the shallots and garlic have begun to brown a little and become exceptionally aromatic, add the mushrooms!

  • Stirring occasionally, sweat out your mushrooms until they have shrunk to half of their initial volume--if you are getting too much 'sticking' to the bottom of the pan, reduce your heat slightly.

  • After 10 mins of total cook time, taste to see how it's texture has developed, and to determine what seasoning might look like.

  • At this point add herbs, black pepper, vinegar, and more salt if necessary. So far this recipe is void of any animal products; this is now the time that you may choose to add a couple of tablespoons of butter if that's how you roll!

Effectively, we are done! Duxelles freezes amazingly, so don't hesitate to use this process to preserve a glut of mushroom. msOtherwise, eat duxelles on grilled bread with sheep cheese, stuffed in a whole trout, caked onto the outside of a roast, in an omelet, in a hearty salad, or folded into sour cream as a rich dip for vegetables and chips!

The ingredients in this recipe were featured in our Fruits and Vegetables Box, click here to get yours.