Ingredients

How to make it

  • Clean mushrooms using a damp paper towel
  • Dry completely
  • In a large saute pan over medium heat, melt butter
  • Add shallots and cook until tender
  • Add mushrooms
  • Cook over low heat until the mushrooms throw off liquid leaving no liquid in pan and mushrooms look black, stirring occasionally (This can take up to 30 minutes)
  • Add salt and pepper to taste
  • Add parsley
  • Can be refrigerated for up to a week or frozen for up to a month

Reviews & Comments 13

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  • NPMarie 8 years ago
    I do like this very much:)
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  • justjakesmom 8 years ago
    mmm Never even heard of duxelle ?? Sounds good. So it's like a tapenade, right?
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    " It was excellent "
    wolfpackjack ate it and said...
    Great post.... dave
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  • bear 10 years ago
    Ah Wynne m' old sausage, a culinary classic of the real old school variety, when I first started in hotels as a new commis many years ago, I was often grabbed by someone senior and given the bag of shallots and several chips of mushrooms and told to reduce them to a fine "brunois"( 1/8" to 1/16") usualy followed by the sack of garlic to peel, life was tough for the new kids.
    Anyway good old "duxelle" try adding a little grated black truffle!!!! "WOW"!!!!!!, even make it into a pate by adding 4oz soft butter to every 8oz of duxelle, still best on hot toast as it is though.
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    " It was excellent "
    jimrug1 ate it and said...
    Great post!! I love duxelles and use it in a lot of recipes.... Thanks..... Jim
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    " It was excellent "
    juels ate it and said...
    I make a similar dish quite often, except keep the mushrooms in medium slices and just serve it as a side dish. This is a delicious dish, and I'll have to try chopping it fine and putting it on bread!
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    " It was excellent "
    dragonwings647 ate it and said...
    This sounds so wounderful. Will try it soon. Thanks
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    " It was excellent "
    sparow64 ate it and said...
    ok, so, I'm a mushroom lovah from way back, and never ever heard of duxelles...this sounds good...use it for dip? Spread? both??? SOunds yummy!!!
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    " It was excellent "
    momo_55grandma ate it and said...
    great recipe thanks bunches
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    " It was excellent "
    krumkake ate it and said...
    Oh YEAH - this is a MUST...what great flavor! I can eat this just outta the pan, but it IS good on just about anything.
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    " It was excellent "
    notyourmomma ate it and said...
    Wonderful stuff, thanks for the post. Yummy anyway you make it. Love duxelles.
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    " It was excellent "
    mjcmcook ate it and said...
    ~Hello~
    "5"FORKS!!!!!
    for this Delicious DUXELLES Recipe ~
    I am so pleased that You shared ~
    ~~~~~ MERRY CHRISTMAS ~~~~~
    ~*~ mj ~*~

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    " It was excellent "
    lunasea ate it and said...
    Oh yeah Corrine...I'm a major fan/groupie of the Duxelles and yours sounds delicious. I agree with the hand chopping dealio - I do think it makes a difference. You're right again - you can use this for so much and it really brings a wonderful earthy mushroom-i-ness to any dish. Thanks for your recipe, GF - and high 5! I love your Surfin' Santa avatar - grooovy baaaby! ;)
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