Most often found on French or Fine Dining menus and recipes, “Duxelles” is a mixture of mushrooms and shallots, very finely chopped and sautéed in butter (Duxelles Recipe). Sometimes cream or fresh herbs are added. It’s often used in rolled meat or fish dishes (aka roulades) and Beef Wellington, but also shows up in sandwiches and as a crustini topping. We have used it to top baked oysters (Baked Oyster Recipe).

Though you can use any mushroom, duxelles excels as a great way to spread the flavor of fresh wild mushrooms across your entire dish.