Vegetarian | Gluten-free

Yield: about 1 cup · Prep: 15 min · Cook: 20 min

“Duxelles” is a French word for a finely chopped mixture of mushrooms, stems, onions or shallots, and herbs sautéed in butter, then reduced to a paste. Sometimes cream and/or sugar is also added. Though traditionally made with wild foraged mushrooms, it works just the same with ones from the farm. It is one of the most useful things you can make with a half pound of mushrooms — spread it on toast, fold it into eggs, stir it into pasta, or stuff it under a pastry crust.

Ingredients

• 3 Tbl butter (melted)

• ½ cup shallots (or onions), finely chopped

• 2 cups mushrooms, minced (about ½ lb)

• ¼ tsp salt

• ½ tsp soy sauce (or substitute with cream)

• Black pepper and thyme to taste

• 2 tsp sherry or red wine

• ¼ tsp sugar or maple syrup (optional — some consider this critical to caramelize the shrooms)

Preparation

1. Sweat the alliums. Sauté the onions or shallots in butter until tender.

2. Add everything else. Add the remaining ingredients and mix well.

3. Reduce. Stir over medium-high heat until completely cooked. Stop the reduction where you like it. Some prefer it more coarse while others cook it down more into a true paste. 

Notes & Variations

• Mushroom swaps: works with nearly anything — oyster, king oyster, shiitake, or a mixed bag. This is also a good use for stems and odd-shaped pieces.

• Mincing by hand gives better texture than a food processor, which tends to bruise the mushrooms into mush.

• The soy sauce provides both umami and salty flavoring. If you are adding cream, you may want to add a bit more salt.

Storage

Stores 1–2 weeks in the refrigerator and freezes very well for longer storage. Freezing in an ice cube tray gives you single-serving portions.

Read more at foragerchef.com/mushroom-duxelles

More recipes at wellspringforestfarm.com/mushroom-info-hub