Mushroon Duxelles is a finely chopped (minced) mixture of mushrooms, shallots and herbs sauteed in butter and reduced to a paste. Mushrooms are 90% water; the long, slow cooking of duxelles will evaporate the water and concentrate the mushroom flavor.
Keep Mushroom Duxelles in the refrigerator for up to a week and you can store it in the freezer for up to 2 months.
I add a splash of dry sherry, because it just tastes great.
You’ll find this paste very handy to have around the kitchen for use in stuffings and sauces or as a garnish. Pop some into a pastry pocket for Perogie, a tasty filling for a savoury flan or as an ingredient in Cornish pasties. And, of course, for Beef Wellington.
- 500 g mushrooms
- 200 g butter
- 1/4 cup shallots finely chopped
- 4 cloves garlic minced
- bunch flat leaf parsley
- bunch thyme
- 1/2 cup dry sherry (optional)
- Brush any dirt off the mushrooms, wipe gently with a damp cloth. Quarter them. Chop finely with a chef’s knife. You can use a food processor if you prefer
- Melt butter in a pan over medium low heat. Add shallot and cook a minute or two until soft. Add garlic and cook one minute longer. Add mushrooms and cook until most of the moisture has released and mushrooms are almost dry. Stir in sherry (if using) and cook until liquid is about gone.
- Add herbs, a little salt and pepper, stir until combined. Cool and refrigerate for 4-5 days or use immediately.