Vegetables Mushrooms Sherry-Scented Mushroom Duxelles Be the first to rate & review! 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. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on January 12, 2023 Print Rate It Share Share Tweet Pin Email Active Time: 35 mins Total Time: 45 mins Servings: 6 Ingredients 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 Directions 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. 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. Rate it Print