Mushroom Duxelles Spread



Serving size

about 1/4 cup
60 Minutes (does not include chilling time)
60 minutes

This recipe can easily be multiplied and keeps well, tightly sealed in the refrigerator, 3-4 days.

Mushroom Duxelles Spread


2 tsp. Olive oil
1 lb Crimini mushrooms (sliced)
2 Large Shallots, raw (peeled and thinly sliced)
1 tsp. Dried or rubbed sage
3 tsp. Dijon mustard
1/4 tsp. Salt
1 to taste Black pepper
4 ounces Reduced fat cream cheese


Place a large skillet in the oven and preheat the oven to 400F.

When the oven is hot, add the olive oil, swirl to coat the bottom of the pan, then add the mushrooms and shallots.

Return the pan to the oven and roast for about 25 minutes. Toss occasionally.

After 15 minutes, add the sage and mustard and toss well.

The mushrooms are done when well caramelized.

Remove from the oven and let cool for about 5 minutes.

Place the mushrooms and shallots in a food processor with the salt, pepper, and cream cheese.

Pulse the food processor gently until the mushrooms are the size of a small dice.


Serve cold or reheat gently before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This mushroom spread is perfect for your next party: the rich umami flavor of the mushrooms is fantastic served with raw or roasted vegetables. Yes, it’s good for you and your guests, but who cares? – it’s delicious.

"Nature alone is antique, and the oldest art a mushroom."

Thomas Carlyle, Sartor Resartus