A Duxelles is a finely chopped mixture of mushrooms or mushroom stems with onions or shallots, and herbs such as chives or parsley, sautéed in butter. Although this is a classic recipe, usually made with button mushrooms or champignon de Paris, you can adapt it and use a variety of mushrooms and herbs to your liking.
Duxelles is said to have been created by a 17th century French chef and has been named after his employer, marquis d’Uxelles, Maréchal de France.
The most important part when making a Duxelles is that it needs to be cooked long enough to release moisture.
Although we like to prepare it fresh, you can make it in advance and even freeze it.
A Duxelles is usually made as a filling for raviolis, pastries and it is also a necessary ingredient for beef Wellington.
EQUIPMENT (click pictures for details)
- Clean the mushrooms if necessary and dice them into cubes of 2mm.
- Suer the shallots and garlic in butter over a low heat until translucent.
- Add the diced mushrooms, lemon juice, salt and pepper and cook for 7- 8 minutes until the liquid, produced by the mushrooms, has completely evaporated.
- Add the chopped chives and adjust the seasoning.
- It is recommended to wipe mushrooms with a wet cloth to remove any trace of soil or straw.
- The acidity from the lemon juice prevents oxidation of the mushrooms but do not add too much as it may turn the colour of the mushrooms to yellow and the flavour will become too acidic.