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Duxelle Recipe

Finely-chopped mushrooms, mixed with onions or shallots (sometimes with small pieces of bacon added), then stewed in butter until most of the liquid has evaporated.
It's ideal as an enrichment for sauces.

If you enjoy cooking take a minute to look at - top-class dishes from beginners upwards

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


170g/6oz Flat Mushrooms - button and cap varieties lack flavour and produce disappointing duxelle

50g/2oz Onion, peeled and roughly-chopped

1 slice of de-rinded and finely-chopped streaky Bacon (optional)

30g/1oz Butter or 1 tablespoon (15ml) Olive oil

Salt and freshly-ground pepper


1. Put the mushrooms and onion in a food processor and chop until finely- diced, but not a purée. This is best done by continually turning the machine on and off, or using a 'Pulse' switch if you have one.

2. Place the butter in a saucepan and heat gently. Lightly fry the bacon (if using); then add your mushroom mixture. Mushrooms always produce quite a lot of liquid, so stir occasionally and cook until most of this has evaporated and the mixture has become firmer.

3. Add a little salt and pepper.

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Perhaps not looking appealing, but a delicious taste!
Perhaps not looking appealing, but a delicious taste!