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Fresh Shiitake Duxelles

Prep time
30 mins
Side dishes
Special Diets


"Duxelles" is a fancy (well, not so much fancy as it is a French) word for a finely chopped mixture of mushrooms, mushroom stems, onions, shallots, and herbs sauteed in butter, then reduced to a paste. Sometimes cream is added, as well. It's a basic preparation used in gravies, sauces, and as a filling for a savory pastry mushroom tart.


3 Tbutter (melted)
1⁄2 conions (finely chopped)
2 cshiitake mushrooms (minced)
1⁄4 tsalt
1⁄4 tsugar (this is the secret key ingredient-do not omit!)
1⁄2 tsoy sauce


Sauté onions in butter until tender. Add remaining ingredients, mix well and stir over medium high heat until completely cooked. Stores 1 week in refrigerator and freezes well.


Try adding to beaten eggs, or use as a filling for an omelette. Stuff between two burgers before grilling, spoon over steak or fish, spread on a warm croissant, or add to your favorite stir-fry. This paste is also an ingredient in the sauce for Beef Wellington.