Mushroom duxelle is a classic French preparation made from finely chopped mushrooms, shallots, garlic, and herbs such as parsley and thyme. Spread on crostini or crackers, it becomes an elegant, deeply savory canapé that’s simple yet endlessly satisfying.
With only slight variations in technique, duxelle can also serve as a foundational component in countless dishes. Fold it into eggs, pasta, or risotto to add unmistakable umami depth, or use it as I do in suckling pig porchetta, where its concentrated mushroom flavor enriches the meat. Cooked down slowly until it reaches the consistency of a thick paste, duxelle also becomes the essential layer in a classic beef Wellington, nestled between the meat and the puff pastry.
Mushrooms are wonderfully versatile, and duxelle is the perfect starting point. Once you master the base, let your imagination guide how—and where—you use it.
Making Mushroom Duxelle Canapes
You can make mushroom duxelle with nearly any type of mushroom, but white button, cremini (baby bella), or shiitake mushrooms are common choices due to their availability and traditional flavor profile. This recipe is simple, using it as a spread for crackers. Make it more substantial on cheese-topped crostini for a two bite canape. Your choice.
Place the mushrooms in a food processor with the blade attachment. Pulse until finely chopped, scraping down the sides between pulses.
Melt the butter in a large 12” skillet over medium low heat. Add the shallots and garlic and cook, stirring occasionally until softened, 2 to 3 minutes.
Add the mushrooms, salt, and a few grinds of freshly ground black pepper. Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, about 5 minutes.
Increase the heat to medium-high and cook, stirring occasionally, until the liquid is evaporated 2 to 3 minutes.
Remove from the heat and stir in the parsley. Let it cool and reserve until ready to use. You may cover and refrigerate for up to a day, but warm before use.
Spread on crackers, garnish with a strand of cheese, slice of red onion, dash of tabasco (optional) and parsley leaf.
Mushroom Duxelle Canapes
Finely chopped mushroom puree seasoned with shallots, garlic and butter on crackers
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 30-40 1x
Ingredients
- 1 pound fresh sliced cremini mushrooms
- 2 small shallots – minced
- 1 large garlic clove – minced
- 2 TBL fresh parsley – leaves only – minced
- 1/2 stick unsalted butter
- 1/2 tsp kosher salt
- Freshly ground black pepper
- 1 box water crackers
- 1 small red onion – garnish
- Tabasco sauce – optional garnish
- 1/2 cup parmesan, gruyere or fontina cheese – grated with long strands – garnish
- Parsley leaves – garnish
Instructions
- Place the mushrooms to a food processor with the blade attachment. Pulse until finely chopped, scraping down the sides of the bowl between pulses
- Melt the butter in a large 12” skillet over medium low heat. Add the shallots and garlic and cook, stirring occasionally until softened, 2 to 3 minutes. Add the mushrooms, salt, and a few grinds of freshly ground black pepper. Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, about 5 minutes
- Increase the heat to medium-high and cook, stirring occasionally, until the liquid is evaporated and the mushrooms begin to stick to the bottom of the pan, 2 to 3 minutes. Remove from the heat and stir in the parsley. Let it cool and reserve until ready to use. You may cover and refrigerate for up to a day, but warm before use
- Spread on crackers, garnish with a strand of cheese, slice of red onion, dash of tabasco (optional) and parsley leaf.