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Wild Mushroom Duxelles

Wild_Mushroom_dreamstime_16673682By Mackenzie Taylor

Hold on, this is not another duck recipe. Duxelles* is a classical cooking term, not a heavy-bottomed flying bird. Don’t worry, it will definitely sound fancy and complicated to your guests, too.

Get some wild mushrooms. How many you ask, well, how many people I ask.

Per person:

4 cremini mushrooms

2 shiitake mushrooms

1 morrel mushroom

1 porcini mushroom

1 oyster mushroom

If you really like mushrooms, or you have some even wilder mushrooms lying about, then do what you like. Pre-heat a heavy-bottomed pan on your side burner to high. Slice and dice your raw mushrooms. Finely dice one shallot for every four people. Toss a daub (about the size of my knuckle, sorry, no photo) of butter in your pan. Before that ignites, add mushrooms and shallots. When the mushrooms start to lose their water and moisten, add:

2 smashed and chopped cloves of garlic.

Sauté, sauté.


½ cup of red wine

½ tsp fresh chopped rosemary

½ tsp fresh chopped thyme

Salt and pepper.

Sauté, sauté.

Reduce until the wine has almost completely cooked down, but the mushrooms are still moist and glistening. I know, sounds sexy. Transfer the mushrooms to a bowl and drizzle with truffle essence. (Essence is the affordable stuff; check your local fine food store or health food store.) Grate some Grana Padano on top, and voilà, deliciousness. Serve with meat, on meat, with crackers or crostini. It’s also a great topper for grilled vegetables.

*Yes, I know that a true duxelles would be put through a food mill and used as a mushroom paté in a Beef Wellington with fois gras, but this way you get to enjoy the textures and tastes of the different mushrooms!

Bon Appetit

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