Condiment
Mushroom Duxelles with Shallot and Thyme
Pulse the mushrooms in batches so they stay finely chopped rather than turning into a paste. A wide skillet helps release their moisture for a concentrated savory filling or topping.
- Yield
- 1 small batch
- Cuisine
- French-inspired
Bring it to the table
Cook until dry
Do not stop while liquid pools in the pan. Stir and cook until the mushrooms are tender and the mixture holds together without visible free liquid.
At the table
Use as a savory filling, spread on toast, or spoon over a finished dish.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 4 cups button mushrooms — cleaned and quartered; measure before pulsing
- 1/2 cup shallots — peeled and cut into chunks; measure before pulsing
- 2 tbsp unsalted butter
- 1 tsp fresh thyme leaves
- salt — to taste
- ground black pepper — to taste
A few useful notes.
The mushrooms are measured after quartering and before processing.
A home batch can cook faster than a large restaurant pan; use dryness as the endpoint rather than a fixed hour.
The cooking plan
How to make Mushroom Duxelles with Shallot and Thyme.
Pulse the shallots in a food processor until finely chopped, then transfer to a bowl. Pulse the quartered mushrooms in small batches until finely chopped; stop before they become a puree.
Melt the butter in a wide skillet over medium-low heat. Add the shallots and thyme, then cook, stirring, until the shallots soften without browning.
Add the mushrooms and stir well. Cook uncovered, stirring frequently and scraping the bottom, until the mushrooms are tender and their released moisture has evaporated. Adjust the heat to keep them cooking without scorching.
Season with salt and pepper. Use warm, or spread in a shallow container to cool promptly and refrigerate within 2 hours. Keep at 40°F or below and use within 3–4 days.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Mushroom Duxelles with Shallot and Thyme
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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Pulse the shallots in a food processor until finely chopped, then transfer to a bowl. Pulse the quartered mushrooms in small batches until finely chopped; stop before they become a puree.
- Melt the butter in a wide skillet over medium-low heat. Add the shallots and thyme, then cook, stirring, until the shallots soften without browning.
- Add the mushrooms and stir well. Cook uncovered, stirring frequently and scraping the bottom, until the mushrooms are tender and their released moisture has evaporated. Adjust the heat to keep them cooking without scorching.
- Season with salt and pepper. Use warm, or spread in a shallow container to cool promptly and refrigerate within 2 hours. Keep at 40°F or below and use within 3–4 days.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Why pulse in batches?
Small batches make it easier to chop evenly without pureeing the mushrooms.
What should the finished texture be?
Finely chopped and moist enough to hold together, with no liquid pooling in the pan.
Keep the good food going
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