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Mushrooms Duxelles (Classic French Cuisine)

Mushrooms Duxelles (dook-sells) (Classic French Cuisine)

This is a versatile recipe that lets you add a fantastic mushroom kick to almost any dish.  Mushrooms Duxelles pairs particularly well with bagel chips, pasta, eggs, and chicken.  Enjoy!

Serves 4 to 6


1 lb finely chopped mushrooms

2 tbsp unsalted butter

4 garlic cloves, minced

2 tsp dry sherry optional

1/4 cup finely chopped shallot

1 tbsp finely chopped parsley

1 tbsp finely chopped fresh thyme

1/4 tsp sea salt

2 pinches of ground black pepper

1 tablespoon sour cream

In a cast iron fry pan, add 1 tbsp of butter, the shallot, garlic, and finely chopped mushrooms, and cook on medium-high heat until the mushrooms are well done.  Optionally, add Sherry toward the end and cook until the liquid is almost gone, stirring occasionally.  Pro tip, use a food processor to finely chop your mushrooms.

Add salt, pepper, herbs, 1 more tbsp of butter, and sour cream, and stir until combined.  Cook while mixing for 2 minutes and its done.  You can use it immediately as an appetizer spread or it can be cooled in the refrigerator and used for up to a week. 

You've done it!  Taste that savory umami goodness.  You can serve it with a crisp crostini, serve it with crackers or bagel chips as an appetizer, fold it into an omelet, toss it with warm pasta noodles, stir it into risotto for mushroom risotto, or make stuffed chicken breast. 


Check out our collection of awesome mushroom recipes.


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