Mushroom duxelles is an intensely flavored sautéed mushroom, shallot and herb mixture that is a classic of French cuisine.
Traditionally, this mushroom paste is used in the preparation of Beef Wellington but it also can be used to flavor soups, sauces, fill omelets and ravioli, garnish foods and as the most delectable spread on toasted slices of baguette known as crostini.
Duxelles recipes are not set in stone. You can vary the type of mushroom used or combine several (cremini, morel, shiitake, porcini, white button). Replace the shallots with garlic or use both and add chopped parsley. As long as you have mushrooms, butter, salt, and pepper, you have what it takes to make duxelles.
The mixture freezes well so this recipe can be doubled or tripled if desired.
- Finely chop mushrooms in a food processor.
- Scrape mushrooms out into a clean, cotton towel. Do not use terrycloth, and choose an old towel as you will stain it.
- Twist the towel around the mushrooms to wring out as much liquid as you can over the sink.
- Heat a large (10-inch) nonstick skillet over a burner set between medium and medium-high.
- Add 1 tablespoon butter and swirl to melt and avoid burning.
- Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme.
- Cook, stirring frequently until mushrooms appear dry and are beginning to brown, about 5 minutes.
- Stir in remaining tablespoon of butter and, when melted, add the vermouth, sherry or wine.
- Cook, stirring frequently until the vermouth has evaporated.
- Remove from heat and cool.
Note: Duxelles freezes well so, although this recipe produces more than you need for two wellingtons, you can save the remainder for future use.
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