Duxelles
Duxelles is definitely a delicious versatile condiment. It can be added to many different recipes or enjoyed on its own with crackers.
Ingredients
- 10 ounces mushrooms (cremini or white button), cleaned and finely chopped
- 2 tbsp. unsalted butter
- 1/4 cup shallots, finely chopped
- 1 large clove garlic, pressed
- 1 tsp. ground Himalayan pink salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/2 cup dry white wine (substitute Madeira wine or Sherry)
- 1/2 tbsp. fresh chives or fresh thyme leaves, chopped tips & tricks
Directions
- In the bowl of a food processor, pulse the mushrooms until fine; set aside.
- In a medium skillet over medium heat, melt butter. Add shallots and cook for 1 minute before adding garlic; sauté for 1 minute as well.
- Add mushrooms and season with salt and pepper; sauté the ingredients for 3 minutes.
- Pour in white wine, increase the heat to high and bring to a boil. Reduce the heat back to medium and simmer until the liquid is evaporated and the mixture turns into a paste, about 13 to 15 minutes, stirring often.
- Add chives or thyme, stir well and serve.