Sauce Duxelles

Chopped Mushroom Sauce

Preparation info

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By James Peterson

Published 1991

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This sauce is based on duxelles, a standard mushroom preparation used in classic French cooking. Duxelles is prepared by slowly cooking chopped mushrooms in butter until all their moisture has evaporated. It is best when prepared with wild mushrooms (even a few added cèpe/porcini stems or reconstituted dried cèpe/porcini slices are magnificent) but is most often made with cultivated mushrooms. To prepare 1 cup (250 milliliters) duxelles, finely chop 1 pound (500 grams) mushrooms or mushroom stems and 3 shallots. Sweat the shallots for 5 minutes in 1 ounce (30 grams) butter and add the mushrooms. Sprinkle the mushrooms with the juice of half a lemon (to prevent the duxelles from turning black) and gently cook the mushrooms until no moisture is left in the bottom of the pan. Keep them covered in a bowl until needed.

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