Sautéed Mushrooms and Onions

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Duxelles as such is not a sauce, but a mixture. It is added to sauces and used as a farci, or filling. Duxelle usually lends its name to the dish in which it is being used, or becomes a part of the name.


  • ½ cup minced onions
  • pound butter
  • 1 minced shallot</


Sauté onions in butter for 5 minutes. Add shallot and simmer another 5 minutes. Add mushrooms. Stir-cook 5 minutes. Season, and mixture is ready to use in other recipes.