Mushroom Duxelles – Quick & Easy

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Mushroom Duxelles – Quick & Easy is such a great recipe. Mushroom Duxelles is a French dish. Finely chopped mushroom with some shallots, or onions are the basis for the dish. It is often used to cover beef fillet in Beef Wellington.

But duxelles is much more than that. It is great on toast or an English Muffin, perhaps with a lovely poached egg on top. It also works well in pasta, or in an omelette. My sister places some on squares of puff pastry to bake into little tarts. However you may wish to use it the mushroom duxelles is simply wonderful. In this particular instance my purpose is to use it in Beef Wellington. But I expect to have a little left over to use for a lovely snack.

Mushtoom Duxelles - Ingredients

The ingredients list is not too long either. Mushrooms, shallots, lemon juice, cream, butter, parsley and seasoning is all you need. As for the process that is simple too.


Chop the mushrooms very finely, by hand. Though you can do it in processor too if you wish. Chop the shallots too. Then simply fry the mushrooms until they release all the juices, Add the lemon juice and continue cooking until the liquid evaporates completely. Then add the shallots and let them cook for a couple of minutes. Next stir in the cream and allow it to evaporate as well. Mix in chopped parsely and season the duxelles. That is all there is too it.

Mushroom Duxelles

My Mushroom Duxelles

I like my duxelles to be slightly moist, like pate. So that is how I left mine. The taste was wonderful, a light citrus flavour mixed into the earthy mushrooms. However you can cook it longer for a drier mixture if you wish. Then you simply serve it in whichever way you desire, or chill it to use in a wellington.

Mushroom Duxelles – Video

Another lovely stove-top recipe is Chicken In Mushroom Sauce.

Mushroom Duxelles – Quick & Easy

Recipe by geoffcooCourse: Stove top recipesCuisine: FrenchDifficulty: Easy


Prep time


Cooking time




  • 1kg(2.2lb) mushrooms, finely chopped

  • 60g(2/3 cup) finely chopped shallots

  • 60ml(1/4 cup) lemon juice( adjust to your taste)

  • 100ml(6 tbsp+2tsp) double cream

  • 80g(5 2/3 tbsp) butter

  • 2 tbsp chopped parsley

  • Salt and pepper to taste


  • Heat the butter in a large pan or frying pan.
  • Add the mushrooms and cook them until all the juices are released.
  • Add the lemon juice and cook until the liquid has evaporated entirely.
  • Stir in the shallots and cook for 2 minutes.
  • Add the cream and stir through then cook until it is fully absorbed.
  • Stir in the chopped parsley, then taste and season the duxelles.
  • Serve as you wish, or leave to cool and chill until required.

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