Fresh Shiitake Duxelles

Serving size:
 4 Servings


    • 3 T
    • butter (melted)
    • 1⁄2 c
    • onions (finely chopped)
    • 2 c
    • shiitake mushrooms (minced)
    • 1⁄4 t
    • salt
    • 1⁄4 t
    • sugar (this is the secret key ingredient-do not omit!)
    • 1⁄2 t
    • soy sauce
30 minutes
Ready in
30 minutes


"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.


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.


Special Diets: