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Duxelles - A Simple Spread

Named for the 17th-century French Marquis d'Uxelles, Duxelles is an adaptable, delectable mixture of finely chopped mushrooms, shallots, and herbs.

  • Yield: Makes 2 cups
Duxelles - A Simple Spread

Photography: Ellie Miller

Source: Martha Stewart Living, September 2005


  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped shallot
  • 1 garlic clove, minced
  • 1 pound assorted mushrooms (such as shiitake, white button, and cremini), stem ends trimmed, finely chopped
  • Coarse salt
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1/8 teaspoon freshly ground pepper


  1. Melt butter in a large skillet over medium heat. Add shallot and garlic; cook, stirring, until softened, about 3 minutes. Add mushrooms and 1/4 teaspoon salt; cook, stirring, until mushrooms have softened and released their liquid, about 7 minutes. Raise heat to medium-high; cook until liquid has evaporated, about 3 minutes more. Stir in parsley, 1/2 teaspoon salt, and the pepper. Let cool completely.

Cook's Note

Serve on toast points with whipped goat cheese and fresh parsley, as shown, or use it as a filling for ravioli or omelets.

Reviews (1)

  • jammiejulie 4 Jan, 2009

    I made a similar Martha Stewart recipe where you stuff chicken breasts with duxelles and I really liked it. When I made this recipe I couldn't taste the shallot or garlic. It was just...mushroomy. The toast didn't stay crisp for very long--it wasn't soggy, it just didn't stay crisp. I'd add more garlic and shallot OR top the toast and goat cheese with the Martha Stewart Bruschetta that you can get at

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