Sherry-Scented Mushroom Duxelles 

Named for the 17th-century French marquis d'Uxelles, duxelles is a mixture of minced mushrooms cooked down with shallots and deglazed with wine. In addition to serving as a flavorful filling for the Mushroom Dumplings in Toasted Ginger and Garlic Broth, it's delicious folded into omelets or spread on toast.

Active Time:
35 mins
Total Time:
45 mins


  • 1 ½ pounds fresh cremini mushrooms 

  • 6 tablespoons unsalted butter (3 ounces)

  • 3 small shallots, finely chopped (about 3/4 cup)

  • ½ teaspoon plus a pinch of kosher salt, divided, plus more to taste 

  • ¼ teaspoon black pepper, plus more to taste 

  • 3 tablespoons (1 1/2 ounces) dry sherry

  • 1 ½ teaspoons chopped fresh thyme

  • Pinch of freshly grated nutmeg 


  1. Working in about 4 batches, pulse mushrooms in a food processor until very finely chopped, about 8 pulses per batch. Transfer chopped mushrooms to a bowl; set aside.

  2. Melt butter in a large skillet over medium. Add shallots and a pinch of salt, and cook, stirring often, until shallots are softened, about 3 minutes. Add finely chopped mushrooms, pepper, and remaining 1/2 teaspoon salt. Increase heat to medium-high, and cook, stirring occasionally, until mushrooms start to release their liquid, about 6 minutes. Reduce heat to low; cook, stirring occasionally, until liquid has evaporated and mushrooms look dry, about 20 minutes. Stir in sherry, thyme, and nutmeg, and cook, stirring occasionally, until sherry has evaporated, about 2 minutes. Remove pan from heat. Season duxelles with salt and pepper to taste. Let cool slightly, about 10 minutes.

Make Ahead

Store in an airtight container in refrigerator up to 1 week, or freeze up to 1 month.

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