Duxelles

Ingredients

• 6 oz. white button mushrooms, cleaned and thinly sliced (about 2 cups)
• 10 oz. shiitake mushrooms, stems removed and discarded, caps cleaned and thinly sliced (about 3 cups)
• 2 large shallots, peeled and thinly sliced
• 4 Tbs. unsalted butter
• 3/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper

Directions

1. Put the mushrooms and shallots in a food processor fitted with the chopping blade. Pulse until finely chopped. The mushrooms and shallots should be in about 1/8-inch pieces—don’t overprocess.
2. Melt the butter in a 10-inch skillet over medium heat. Add the mushroom mixture, salt, and pepper and cook, stirring. When the mushrooms begin to release their moisture, turn the heat to low and cook, stirring occasionally, until the liquid has evaporated and the duxelles look dry, 20 to 25 minutes. Let cool.

Notes

Mushrooms are 90% water; the long, slow cooking of duxelles will evaporate the water and concentrate the mushroom flavor. Save any leftover duxelles in the freezer—it’s great in omelets, stuffed under the skin of a roasted chicken, or stuffed in baby squash or cherry tomatoes.