Duxelles
Rich, earthy, and deeply aromatic, duxelles is a classic French preparation that turns simple mushrooms into something quietly luxurious. Finely chopped mushrooms are slowly cooked with shallots, butter, and herbs until their moisture evaporates and their flavour concentrates into a savory paste.
Ingredients
- 1½ pounds cremini mushrooms
- ¼ cup butter
- 1 cup shallots, finely chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon fresh thyme leaves
Instructions
- Wash and dry the mushrooms. Chop the mushrooms in batches in a food processor until very fine. Set aside. Melt the butter over medium heat, then sauté the shallots for about 3 minutes, until soft. Add the mushrooms and sauté over medium heat until dry, about 20 minutes. Add salt, pepper and thyme. Use in the recipes below or divide into ½-cup portions and freeze for later use.
