Chanterelle Duxelles

copper bowl heaped with fresh chanterelle mushroom and a nutcracker that looks like a chef
Whoo Hoo! Chanterelle season is here!

How to pronounce duxelles

Now I’ve been making duxelles for years, but evidently I’ve been saying it wrong all this time. Pepé has just informed me that he will be walking out of the kitchen if I don’t start saying it correctly. I guess it is a French word and he is French, so it’s the least I can do. I thought it was pronounced “ducks el”, but now I know better and will pass it along to you so you don’t have an angry French nutcracker giving you the stink eye. It is pronounced, dük-´sel or dook-´sel. Either way you say it, it’s magnifique!

chopped chanterelles, chopped garlic, partial stick of butter, bottle of dry vermouth and a chef kife on a white cutting board
If you only had chanterelles, butter, salt and pepper, you could still cook these down and preserve them.

This is the best way to preserve chanterelles

We have tried to preserve chanterelles many different way over the years and this is honestly, the only way that I have been satisfied with so far. Drying them doesn’t work because they don’t rehydrate as well as other mushrooms and seem to stay a bit hard. Freezing them results in about the same as drying them. Some people preserve them in vinegar, but I wouldn’t want my dish to have that flavor unless I chose it specifically for that dish. I have come up with several recipes that uses the preserved chanterelle duxelles which I will post and add links to very soon. 

skillet with sautéed shallots, bowl with chopped chanterelles on a stove top.
This picture is from a larger batch. We sometimes find several pounds at a time and have to make this duxelles or they will go bad because we can’t eat them all at once.


3 fingers of a woman's hand holding the end of a vacuumed sealed portion of chanterelle duxelles while still attached to the vacuum sealer
I like to make some rough cut duxelles and some fine because some dishes (like pizza and risotto are better with bigger chunks of mushrooms in my opinion).

What can I cook with my Chanterelle duxelles?

Here are some (links will be added when recipes are posted): Chanterelle & Saffron Risotto with Seared ScallopsHerb Crusted Rack of Lamb with a Chanterelle Cream Sauce, Rustic Wild Chanterelle Tart with Gruyere Cheese, Chanterelle Ravioli from Homemade pasta with a Lemon Cream Sauce, Venison & Chanterelle Stroganoff, Chanterelle and Scrambled Eggs on Toast, Sausage and Chanterelle Pizza, Chanterelle Miso Soup, Pork Tenderloin with a Chanterelle Cream Sauce and Chanterelles with Jumbo Lump Crab Meat.

You can also serve chanterelle duxelles on toast points with whipped goat cheese and fresh parsley, add it to omelets or a savory tart. This duxelles can also be used as the base for a mushroom wine sauce or you can mix it with other mushrooms for a variety of dishes.

Chanterelle & Saffron Risotto with Seared Scallops

Seared scallops on a bed of a chanterelle and saffron risotto, sautéed asparagus in a white bowl by mincoff cafe
This is one of my favorite things to cook with chanterelles and I’ve done it with both fresh chanterelles, or my duxelles that I had stored in the freezer. Just thaw it out first.

Herb Crusted Rack of Lamb with a Chanterelle Cream Sauce

Two medium rare herb crusted racks of lamb with a chanterelle cream sauce on a round white plate with roasted butternut squash, brussels sprouts and red onions.
Herb Crusted Rack of Lamb served with a chanterelle cream sauce, roasted butternut squash, brussels sprouts and red onions.
Rustic chanterelle tart with ruffled filo dough crust sitting on a round wood pedestal that has bark around the edge. There are a few raw, whole chanterelles and some fresh thyme on the board for garnish and a nutcracker who looks like a chef in the background.
Pepé is drooling over our gorgeous chanterelle & gruyere tart.
chanterelle duxelles in a skillet with a nutcracker that looks like a chef

Chanterelle Duxelles

Stacey Mincoff
Chanterelles are such a wonderful summer treat, but if you preserve them properly, you can enjoy them all year.
Prep Time 5 mins
Cook Time 11 mins
Servings 2 Cups
Calories 429 kcal


  • 2 Tablespoons Unsalted Butter
  • 1/4 Cup Shallot finely chopped
  • 1 Garlic Clove minced
  • 1 Pound Chanterelle Mushrooms (finely or coarsely chopped, I do separate batches each way
  • 1/4 Cup Dry Vermouth
  • 1 Tablespoon Flat-Leaf Parsley finely chopped (optional because you can always add it to your dish later)
  • Salt and Pepper to Taste


  • Melt butter in large skillet over medium heat. Add shallot and garlic to the pan. Stir frequently until softened, about 1 or 2 minutes. Careful not to burn or it will taste bitter.
    chopped shallots simmering in a nonstick pan
  • Add mushrooms season with salt and pepper. Cook and continue to stir frequently until mushrooms have softened and released their liquid, about 5 minutes.
    skillet with sautéed shallots, bowl with chopped chanterelles on a stove top.
  • Raise heat to medium-high and add the dry vermouth and parsley. Continue to cook until liquid has mostly evaporated, but not totally dried out, about 3 minutes more. Taste and season with more salt and pepper if needed.


Note: I’ve also frozen my duxelles in these large silicone ice cube trays. Once they are frozen, you can pop them out and store in an airtight bag. Each compartment in these trays hold about 1/3 cup. This was from a batch that was almost 2.5 pounds.
two red silicone ice cube trays filled with a chanterelle duxelle


Calories: 429kcalCarbohydrates: 35gProtein: 7gFat: 25gSaturated Fat: 14gCholesterol: 60mgSodium: 47mgPotassium: 2295mgFiber: 17gSugar: 6gVitamin A: 1037IUVitamin C: 6mgCalcium: 68mgIron: 16mg
Tried this recipe?Let us know how it was!

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