Food Lovers’ Fridays: Duxelles (Sauteed Mushrooms)

Mushroom Duxelles | Paleo + Life

Food Lovers’ Fridays: I’m a big fan of bringing classical cooking methods and recipes into the home kitchen. Today’s post is the start of a series meant to highlight those traditional techniques and recipes that can be used or adapted to paleo cooking.

Have y’all ever read Fancy Nancy*? If you know any little girls under the age of eight or so, I’m sure the answer is yes.
If not, I’ll just tell you briefly that it’s a pretty adorable series of books about a girl who enjoys being fancy. I especially love the way the author gives definitions of ‘fancy’ words to her readers: fuschia is fancy for purple; plume is fancy for feather, and so on.

Why is fancy relevant today? Because this dish has a lovely name that sounds fancier than it is. Just think of “duxelles” as fancy for “sauteed mushrooms with shallots, garlic, and herbs.”

Mushroom Duxelles | Paleo + LifeDuxelles really is as simple as fancy cooking gets. The dicing is the hardest part, and that’s only because it takes time to do. When I am making this, I tend to do a less precise cut — more of a rough chop than a proper dice. In a hurry? Chop the mushrooms and alliums (fancy for onions, shallots, garlic, leeks and other related plants) in a good processor. Any way you slice it (ha ha), it is just as delicious.

Note that mushrooms are full of liquid, and will release their moisture as they cook; be sure to let all of this liquid cook off. The end result is concentrated, deep, ‘shroomy goodness that is excellent in omelets or scrambles, as filling in a casserole, stuffing for roasted poultry, or just as a fabulous side dish all on its own.

Variations abound: use a variety of mushrooms, instead of just one; substitute sweet onions for shallots; use thyme or sage instead of parsley — make it as plain or fancy as you please.

Duxelles (Sauteed Mushrooms)


  • 1-1/2 pounds white button mushrooms
  • 2 shallots (for this batch, I substituted 1/2 large sweet onion)
  • 4 cloves garlic
  • 2 tablespoons fat (ghee, butter or olive oil)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried parsley (1-1/2 tablespoons fresh, minced)


  1. Wash mushrooms; pat dry. Dice and set aside.
  2. Peel shallots and garlic. Dice these -- mince, if you want to be extra fancy -- and set aside.
  3. In large skillet, warm the fat. When melted, add shallots and garlic to the pot. Saute until shallots are just tender (6-8 minutes; if subbing onions, note that they tend to take a minute or two longer).
  4. Add mushrooms to the skillet. Saute until mushrooms have given up their liquid and it has cooked off (8-10 minutes); the mixture should be dry.
  5. Remove skillet from the heat. To serve, season with salt, pepper and parsley.

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3 thoughts on “Food Lovers’ Fridays: Duxelles (Sauteed Mushrooms)

  1. Pingback: October Unprocessed: Recipe Inspiration | Whole Sweet Health

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