Mushroom Duxelles

Mushroom Duxelles

So you have too many mushrooms? Lucky you ! French Duxelles are an old school, traditional recipe and one that in modern days is somewhat underrated. Useful in many dishes, they freeze beautifully and are one of the very best methods for preserving fresh mushrooms. 

Pull some mushrooms out of the freezer and use in a ragu, a soup, burgers, over pasta, baked potatoes, in a vegetarian lasagna or even a taco! Endless possibilities.


Recipe courtesy of Krista Towns


  • 2-3 tablespoons canola or grapeseed oil and a bit extra 1 pound oyster or assorted mushrooms
  • 2 shallots, minced
  • 3/4 teaspoon salt
  • Fresh ground pepper
  • 2 tablespoons sherry or white wine
  • 1 tablespoon Italian parsley, finely chopped


Use only fresh mushrooms, and keep the seasoning basic, allowing you to then alter taste to suit your intended dish. A little bit of extra fat helps shield the duxelles from freezer burn. Store them in air tight freezer bags or ice trays.

Hand mince-chop or pulse your mushrooms in the food processor, don’t chop too fine, keep to between 1/8” to 1/4” pieces for best results.

Heat oil in a sauté pan over medium heat, add the shallots, cook until translucent, then stir in the mushrooms salt and pepper. Stir and scrape until the mushrooms have given up and reabsorbed their liquid.

Add the sherry or wine, fold in the parsley and stir until all liquid is absorbed. Remove from heat, stir in an extra drizzle of oil and freeze when the mushrooms have cooled.


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Grab some fresh mushrooms