Ingredients
Equipment
Method
- Place the skillet over moderate heat and add the butter. Allow it to melt until it foams and settles into a golden, nutty stage.
- Add the finely minced shallot to the melted butter and sauté for about 30 seconds, just enough to soften it without browning.
- Stir in the chopped mushrooms along with salt and pepper to taste. Ensure the mushrooms are well coated in the buttery shallot mixture.
- Cook the mixture, stirring occasionally, until all the liquid released by the mushrooms evaporates, about 10 minutes. The mixture should darken and become concentrated.
- Once the duxelles reaches a concentrated state, allow it to cool completely at room temperature for about 15-20 minutes before using in recipes.
Nutrition
Notes
Duxelles can be made ahead and stored in the refrigerator for several days, improving in flavor as it sits. It pairs well with various dishes, including omelets, pasta, and as a stuffing for meats. Different mushroom varieties can be experimented with for varied flavor profiles.
