How to make and use mushroom duxelles

Ready to make a mushroom duxelles, a wooden cutting board with fresh ingredients, including whole and chopped white mushrooms, chopped shallots, and fresh thyme sprigs.

You might think mushroom duxelles (yep, it’s pronounced duck-sell) are a fancy ingredient reserved for high-end restaurants, but you’ve probably stumbled upon this delicious mix somewhere on your culinary adventures. So, what exactly is it? In a nutshell, it’s a medley of finely chopped mushrooms cooked down with a few simple ingredients until it transforms into a rich, umami-packed spread. It’s also a brilliant way to rescue those mushrooms that are past their prime.

Please enjoy my guide on how to make and use mushroom duxelles. I hope you’ll see it’s a breeze. Just chop or mince your mushrooms and cook them with onions or shallots, toss in some herbs, season generously, and let it all meld together. To keep it plant-based, we’ll use oil instead of butter and you can add a splash of plant-based cream if you fancy. It’s incredibly versatile and packed with flavour, ready to elevate anything from toast to your next gourmet dish.

How to make mushroom duxelles


  • 2 tbsp plant-based butter or oil of choice. Use stock for an oil free option.
  • 1/4 cup finely diced shallot or onion
  • 1 1/2 tsps chopped fresh thyme or 1/2 tsp dried thyme
  • sea salt to taste
  • freshly ground black pepper, to taste
  • 1/4 cup dry vermouth, sherry, or white wine – optional


Clean the mushrooms and finely chop or pulse in a food processor, finely dice shallot or onion and pick the leaves from the herb stems.

Heat a large skillet over medium to medium-high heat, add half the plant-based butter or oil, swirl to melt to coat the skillet.

Add the mushrooms, shallot, thyme, a pinch of salt, and a pinch of black pepper. Cook while stirring until the mushrooms release their liquid. Continue stirring and cook until the liquid evaporates and the mushrooms begin to brown.

Stir in the remaining other half of the plant-based butter, oil or stock and add your choice of alcohol is using, or more stock or water and keep stirring and cooking until the liquid has evaporated. Season to taste.

How to use mushroom duxelles

This savoury mushroom mix is a classic in a Wellington. It forms a delicious layer wrapped around the main ingredient, all rolled up in puff pastry. You can make the duxelles a day ahead, making the assembly of a Wellington or any other dish a breeze. Plus, mushroom duxelles freeze beautifully! Flatten it in a ziplock bag for quick defrosting or spoon portions into ice cube trays and freeze them for handy use later.

Small, elegant vol-au-vent pastries filled with a rich mushroom duxelles mixture. The pastries are golden-brown and appear to be made from puff pastry, with the filling showcasing a savory mix of mushrooms and caramelized shallots.
  • Pastry Fillings, incorporate duxelles into puff pastry for a mushroom vol-au-vent
  • Stuffed Vegetables, use as a filling for a zucchini cannelloni , or a tomato or red pepper
  • Sauces and Gravies, a duxelles adds a rich umami flavour to a velouté
  • Blend for a smooth pâté for crostini or crusty bread
  • Fill a pasta or add to a soy sour cream for stroganoff style sauce

More Mushroom Recipes

Mushrooms are a key ingredients in many of my favourite recipes.

A collage featuring three different dishes. On the left, a dark bottle of mushroom ketchup sits on a wooden surface surrounded by portobello mushrooms, and whole spices next to a vintage cookbook. The top right shows a plate with a barley button bun, a vegan brioche bun filled with a savoury stew of barley and button mushrooms served with a creamy mustard sauce. In the bottom right, a plate holds a seared cauliflower steak topped with a creamy mushroom sauce and a side of braised red cabbage.
  • Mushroom Ketchup is the perfect umami booster for plant-based and vegan sauces and soups. 
  • Barley button buns are a vegan brioche bun filled with a mushroom and barley stew, a delicious alternative to a pie.
  • A plant-based classic, the cauliflower steak served with a creamy mushroom sauce and a side of braised red cabbage. vegetable steak.

Lentils+Mushrooms+Potato shows you 3-ways to serve these humble ingredients and mushrooms are a key ingredient that adds the hearty flavour in my Vegan Haggis Bonbons.

If you are looking for more plant-based mushroom inspiration have a look at Martin Nordic’s cookbook “Mushrooms”. It is packed with beautifully photographed recipes.

Remember to subscribe and get new plant-based recipes to your inbox including a Vegan Haggis Wellington recipe coming soon.

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