• 1 lb button mushrooms, brushed of dirt and broken in rough pieces by hand
  • 3 tablespoons unsalted butter
  • 2–3 large shallots, minced (about 1/2 cup)
  • 2 tablespoons heavy cream
  • 1 teaspoon Madeira (optional)
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon minced fresh thyme leaves


1. Process half of mushrooms in food processor until chopped uniformly fine, about ten 1-second pulses, stopping to scrape down bowl after 5 pulses (mushrooms should not be ground so fine as to release liquid). Transfer chopped mushrooms to medium bowl and repeat to chop remaining mushrooms.
2. Heat butter in 12-inch skillet over medium-low heat until foaming; add shallots and cook, stirring frequently, until softened, 3 to 5 minutes. Stir in mushrooms, increase heat to medium-high, and cook, stirring frequently, until most of liquid given off by mushrooms has evaporated, 7 to 10 minutes. Add cream, Madeira, salt, and pepper; cook until mixture is dry, about 3 minutes longer. Off heat, stir in thyme.
3. Line rimmed baking sheet with parchment paper; turn duxelles onto baking sheet and, with rubber spatula, spread into 8 by 10-inch rectangle of even thickness (see illustration 1, "Assembling Beef Wellington," below). Cover flush with plastic wrap and refrigerate until completely cold, at least 2 hours or up to 24.


Breckenridge, Web

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Cook's Illustrated


8 servings

preparation times