Monday Meal: Duxelles | Buzz Blog

Monday, May 6, 2013

Monday Meal: Duxelles

Posted By on May 6, 2013, 1:04 PM

  • Pin It
click to enlarge blog9386widea.jpg

Duxelles actually isn't so much a "meal" but an essential component of certain meals. Duxelles is a rich mixture of chopped mushrooms sauteed in butter --- with onions and/or shallots and sometimes cream or wine. It's a preparation created in 17th-century France and is used for stuffing and toppings in dishes such as beef Wellington.

Duxelles is a delicious stuffing that can also be used in savory tarts, pastas, omelets and such, or as a spread for crackers, crostini and more. I think it would be an interesting veggie taco or burrito filling, for example. It could even be great on pizza or flatbread.

Years ago, I remember eating duxelles-stuffed Anaheim peppers at Sundance's Tree Room restaurant. Next week, I'll share my recipe for that memorable dish. For now, here's a good all-purpose duxelles recipe. Duxelles freeze well, so stash any leftovers in the freezer for later use.


1/2 lb. fresh crimini, porcini, morel or other mushrooms

2 shallots, peeled and minced

2 Tbs. unsalted butter, divided

1 tsp. fresh thyme leaves

1/4 cup Sherry or Port

Salt and pepper to taste

click to enlarge dsc00706.jpg


By hand or in a food processor, finely chop the shallots.

click to enlarge dsc00709_1.jpg

Then, add the mushrooms and finely chop them, too. (I forgot to take a photo of the mushrooms after being finely chopped.)

click to enlarge dsc00710.jpg

In a large skillet, melt 1 Tbs. butter over medium heat.

click to enlarge dsc00711_1.jpg

Once the butter has melted and the foaming has subsided, add the mushrooms and shallots, along with the thyme and a pinch or two of salt and pepper. 

click to enlarge dsc00712.jpg

Cook the duxelles about 5-7 minutes, stirring frequently, until the mushrooms have rendered their liquid and the pan is fairly dry. You might be amazed how much liquid the mushrooms will give off!

click to enlarge dsc00713.jpg

click to enlarge dsc00715_1.jpg

Stir in the remaining tablespoon of butter.

click to enlarge dsc00716_1.jpg

Stir the Sherry or Port into the duxelles and cook for another minute or two, until the liquid has evaporated.

click to enlarge dsc00719.jpg

Add salt and/or pepper, to taste.

click to enlarge dsc00722.jpg

Photos by Ted Scheffler

Next week: Duxelles-stuffed peppers

Tags: , , ,

On Topic...

More by Ted Scheffler

Latest in Buzz Blog

© 2024 Salt Lake City Weekly

Website powered by Foundation