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A three-image collage showing mushroom duxelles, creamy Greek yogurt, and a top-down view of a savory pancake topped with a spread of both ingredients.

Creamy Mushroom Filling

Dips & Spreads
#Easy

This velvety mushroom yogurt filling is inspired by the classic French duxelles — finely chopped mushrooms gently cooked in butter with shallot until deeply aromatic and concentrated in flavor. To give it a modern, personal twist, we finish the mushrooms with a dash of sour cherry liqueur, adding subtle depth and a dark, fruity note that pairs beautifully with the earthy richness of the mushrooms.

While a traditional duxelles stays simple, this version embraces flexibility. The recipe calls for just a small dash of liqueur—enough to lift the flavors without overwhelming them. That said, our personal preference leans toward a slightly more generous splash; the gentle sour cherry aroma brings a unique, "hidden" character to the dish that always sparks conversation.

Once removed from the heat add chopped parsley and cool prior the mixture is folded into creamy Greek yogurt. This creates a smooth, velvety texture that feels indulgent yet remains perfectly balanced by the yogurt's natural tang.

This filling is meant to be adaptable. Adjust the herbs, play with the liqueur, and shape it to your own palate. Whether tucked into savory crepes or dolloped onto crusty bread, it is elegant, comforting, and quietly unexpected.

Tip:

We often include thyme for its soft, complex flavor. If you’re a fan of rosemary, it works well here too, but use it sparingly — it can easily dominate the delicate cherry notes.

Recipe

10mPreparation
30mCooking
40mTotal
1
Ingredients
  • 750 g Mushrooms
  • 120 g Greek yogurt
  • 90 g Shallot
  • 90 g Butter
  • 10 ml Sour cherry liqueur
  • 1 pinch Salt
  • 1 pinch White pepper
Instructions
  1. Finely chop shallot and button mushrooms (champignons), then set aside.
  2. Heat a pan over medium heat and add the butter. Once melted, add the chopped shallot and sauté gently until softened and translucent. Avoid browning them, you want a sweet, gentle base.
  3. Add the chopped mushrooms to the pan, salt and white pepper. Cook, stirring occasionally, until they release their moisture. Continue cooking until all excess liquid has evaporated and the mixture becomes dry and concentrated in flavor.
  4. Add a small dash of sour cherry liqueur. Stir well and continue cooking until the the sharp scent of alcohol is gone and the mixture is once again dry.
  5. Remove the pan from the heat and stir in the finely chopped parsley. Let the mushrooms cool to room temperature before the next step to prevent the yogurt from breaking.
  6. In a bowl, combine the mushroom mixture with Greek yogurt in a 1:1 ratio. Mix until smooth and velvety.
  7. Use immediately as a filling for savory crepes, or store covered in the refrigerator until ready to use.
Nutrition Facts (per 100g)
  • Calories: 413 kj/ 99 kcal
  • Protein: 0.6 g
  • Carbs: 3.3 g
  • Fat: 8.1 g
  • Saturated fats: 5.5 g
  • Fiber: 1.4 g
  • Sugar: 0.9 g
  • Salts: 0.1 g

Nutritional values are approximate estimates. If you have dietary restrictions or medical conditions, please consult a qualified healthcare professional before making changes to your diet.