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Creamy Mushroom Duxelles

Serves 6 as a topping
Time 25 min
A perfect match for Bordeaux, California Cabs, full-bodied Pinot Noir, or any big French Rhône red like Châteauneuf du Pape. This is essentially a mushroom "topping" so try it on top of baked potatoes, folded under the skin of a chicken, or on top of a rib-eye or any of the faux meat entrées. You can also blend it into store bought mushroom soup.
Ingredients
  • 1 tablespoon unsalted butter
  • 1 tablespoon canola oil
  • 1 small shallot, finely chopped
  • 8 ounces mixed mushrooms (like cremini, button, and shiitake), thinly sliced
  • 1 tablespoon dry sherry or Madeira
  • 1/4 cup half and half
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Method

Heat butter and oil in a medium skillet. 

Add shallots and cook briefly over medium heat. 

Add sliced mushrooms and cook, stirring frequently, over medium-high heat until they begin to brown, about ten minutes. 

Stir in sherry and continue cooking until the liquid has evaporated, about 3 minutes. 

Reduce heat and add half and half. 

Add salt and pepper, and continue cooking over low heat for a minute or two while it thickens. Serve immediately.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 tablespoon unsalted butter
  • 1 tablespoon canola oil
  • 1 small shallot, finely chopped
  • 8 ounces mixed mushrooms (like cremini, button, and shiitake), thinly sliced
  • 1 tablespoon dry sherry or Madeira
  • 1/4 cup half and half
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.