Michael Davis
Duxelles (pronounced duck-sell) is a French dish consisting of a medley of finely chopped mushrooms, shallots, and herbs like thyme or parsley, cooked slowly into a paste-like consistency. It is named after the Marquis d'Uxelles, the 17th-century employer of French chef François Pierre La Varenne, who is credited with creating the dish. With its earthy and buttery taste, duxelles is a versatile ingredient used in beef Wellington, soups, sauces, omelets, pasta, and more. It can be made in advance and stored in the refrigerator for up to four days or frozen for later use. Despite sounding fancy, duxelles are easy to prepare, requiring just a few simple ingredients and a food processor or knife for chopping.
| Characteristics | Values |
|---|---|
| Cuisine | French |
| Main ingredients | Mushrooms, onions/shallots, herbs (e.g. thyme, parsley), butter, salt, pepper |
| Optional ingredients | Cream, madeira, sherry, cognac, dry white wine, vermouth, crème fraîche, garlic |
| Consistency | Paste-like |
| Uses | Stuffing, sauce, garnish, savoury tart, spread, omelet filling, ravioli filling, crostini topping, mashed potato flavouring, pasta sauce, beef Wellington |
| Preparation time | Quick and easy |
| Storage | Can be made in advance and stored in the refrigerator for up to four days; can be frozen |
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What You'll Learn
Duxelles are easy to make
Duxelles are a French cuisine term for a mince of mushrooms, onions, herbs (such as thyme or parsley), and black pepper, sautéed in butter and reduced to a paste. Cream is sometimes used, and some recipes add a dash of madeira or sherry. The flavour depends on the mushrooms used. For example, wild porcini mushrooms have a much stronger flavour than white or brown mushrooms.
To make duxelles, melt four tablespoons of unsalted butter in a large skillet over medium heat. Add the shallots and garlic and cook, stirring occasionally, until softened (2 to 3 minutes). Then, add the mushrooms, 1/2 teaspoon of kosher salt, and a few grinds of freshly ground black pepper. Cook, stirring occasionally, until the mushrooms are softened and have released their liquid (4 to 5 minutes). Increase the heat to medium-high and cook, stirring occasionally, until the liquid is evaporated and the mushrooms begin to stick to the bottom of the pan (2 to 3 minutes). Remove from the heat and stir in the parsley.
Visual cues are the best indicator for when duxelles are done. They're ready when the mushroom mixture is thickened, nearly all the liquid has evaporated, and the mushrooms are starting to stick to the bottom of the pan a tiny bit. Expect this to take about eight minutes.
You can make duxelles in advance and store them in the refrigerator. They'll keep for up to four days. When you're ready to serve, just reheat over low heat in a skillet on the stovetop.
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They are versatile
Duxelles are incredibly versatile and can be used in a lot of different and fun ways. They are a great way to rescue mushrooms that are past their prime. This savoury mushroom mix is a classic in Beef Wellington, where it forms a delicious layer wrapped around the beef, all rolled up in puff pastry.
You can also use duxelles to flavour soups and sauces, fill omelettes, ravioli, zucchini cannelloni, or tomato or red pepper, or serve as a spread on toast, crostini, or crusty bread. They can also be used to add a flavour boost to mashed potatoes, mushroom-centric pasta dishes, or risotto.
Duxelles can be incorporated into puff pastry for a mushroom vol-au-vent, used as a filling for stuffed chicken breast, or added to a soy sour cream for a stroganoff-style sauce. They can also be used to make grilled cheese, stuffed sole, or beef Wellington.
For a vegan option, you can use oil instead of butter and add a splash of plant-based cream.
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Duxelles can be made in advance
Duxelles is a French cuisine term for a mix of finely chopped mushrooms, onions, herbs, and black pepper, sautéed in butter and reduced to a paste. It is a basic preparation used in stuffings and sauces or as a garnish. It is also used in beef Wellington, a pastry, or as a spread.
If you are making a dish that requires a lot of preparation, like beef Wellington, making duxelles a day ahead can help speed up the process. Duxelles freeze well, so you can make a large batch and freeze it to use as a spread. To freeze, roll the duxelles into a log and wrap it in plastic or foil, or spoon portions into an ice cube tray and freeze. When you are ready to use it, cut a portion from the log or remove a cube.
Another way to store duxelles is to spread it thinly on a sheet pan and place it in the fridge uncovered. This method further dries out the duxelles and reduces sogginess, which is essential for a crisp pastry in beef Wellington. However, do not use this method if you have strongly odoured foods in your fridge, as the mushrooms will absorb these flavours.
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They are named after a French Marquis
Duxelles are named after the 17th-century French Marquis d'Uxelles, Nicolas Chalon du Blé. According to one source, the dish was created by the Marquis' chef, François Pierre La Varenne.
Duxelles are a French cuisine term for a mixture of mushrooms, onions, herbs, and black pepper, sautéed in butter and reduced to a paste. They are incredibly versatile and can be used in a variety of dishes, such as beef Wellington, where they are spread around the beef. They can also be used as a garnish, stuffed into vegetables or ravioli, or served as a spread on toast or crostini.
The key to making duxelles is to remove as much moisture as possible from the mushrooms, both before and during cooking. This is done by cooking the mushrooms until they release their liquid and then continuing to cook until the liquid evaporates and the mushrooms start to stick to the bottom of the pan. This process gives the duxelles their characteristic thick, paste-like texture.
While duxelles may sound fancy, they are actually quite simple to make. The mushrooms are finely chopped and cooked with butter, salt, and pepper. Fresh herbs such as thyme or parsley are often added, as well as a deglazing liquid like cognac, dry sherry, dry white wine, or vermouth. The mixture is cooked until it becomes a thick, savory paste with an earthy, buttery taste.
Duxelles are a great way to use up mushrooms that are past their prime and can be made in advance and stored in the refrigerator for up to four days. They can also be frozen for later use, making them a convenient and flavorful addition to a variety of dishes.
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Duxelles are used in Beef Wellington
Duxelles are said to have originated in France and were named after the Marquis d'Uxelles. They are a basic preparation used in stuffings and sauces, or as a garnish or spread. The flavour of the duxelles depends on the type of mushrooms used—for example, wild porcini mushrooms have a stronger flavour than white or brown mushrooms.
Duxelles are easy to make and versatile. They can be used in a variety of dishes, such as soups, sauces, omelets, ravioli, crostini, and pasta. They can also be filled into a pocket of raw pastry and baked as a savoury tart.
When making duxelles for Beef Wellington, it is important to remove as much moisture from the mushrooms as possible to prevent sogginess in the pastry. This can be done by cooking the mushrooms until they release their liquid and then continuing to cook until the liquid evaporates and the mushrooms start to stick to the bottom of the pan. The duxelles should have a thick, paste-like texture when they are ready.
Duxelles can be made in advance and stored in the refrigerator for up to four days or frozen for longer. When ready to use, the duxelles can be reheated over low heat in a skillet on the stovetop.
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Frequently asked questions
Duxelle mushrooms are a French cuisine term for a mixture of mushrooms, onions, herbs, and black pepper, sautéed in butter and reduced to a paste.
Duxelle mushrooms are named after the 17th-century French Marquis d'Uxelles, Nicolas Chalon du Blé.
The essential ingredients in duxelle mushrooms are mushrooms, butter, salt, and pepper.
Any type of mushroom or a combination of mushrooms can be used, including cremini, morel, shiitake, porcini, and white button mushrooms.
To make duxelle mushrooms, melt butter in a large skillet over medium heat. Add shallots and garlic and cook until softened. Then, add the mushrooms, salt, and pepper, and cook until the mushrooms are softened and have released their liquid. Increase the heat and cook until the liquid evaporates and the mushrooms start to stick to the pan. Finally, stir in parsley and season with salt and pepper to taste.
