A rich mushroom and onion stuffing or dip.

This is a Fairtrade rework of a traditional recipe from 17th century France.

This recipe contains the following types of ingredient: plants and fungi.


350 g
wild mushrooms
small to medium sharp onion
3 cloves
30 ml
Zaytoun FAIRTRADE olive oil
150 ml
Fairtrade Malbec wine
to taste
salt and FAIRTRADE black pepper


Clean, stem and chop the mushrooms.

Skin the onion and chop into small pieces.

Skin and crush the garlic.

Juice the lemon.

In a large sauté pan, heat the olive oil. When the oil is hot, add the mushrooms and sauté gently for 5 minutes.

Add the chopped onions and garlic and continue to sauté gently for another 5 minutes.

Season with salt and pepper.

Add 10 ml of the lemon juice and the wine and cook until almost all the liquid has evaporated (about 5 to 10 minutes).

Remove the duxelles from the pan and cool completely before turning out into a ramekin.


  • As a stuffing for poultry such as quail.
  • In beef wellington.
  • As a dip: puree before use and add more of the lemon juice or a little sumac for extra bite.


The recipe works perfectly well with ordinary button mushrooms.

Traditional recipes for Duxelles would call for a fortified wine e.g. Port or Marsala, but would use only half the quantity specified above.

The addition of chopped fresh herbs would give a more complex flavour.