Mushroom Duxelles
This recipe for mushroom duxelles produces an intensely flavored sautéed mushroom, shallot, and herb mixture used for beef Wellington.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 8ounces mushrooms (any kind, or variety)
- 2tablespoons unsalted butter (divided)
- 1medium shallot, finely chopped (about 1/4 cup)
- ½teaspoon dried thyme (or 1 1/2 tablespoons chopped fresh thyme )
- Salt, to taste
- Freshly ground black pepper
- ¼cup dry vermouth (or sherry or white wine)
Instructions
Step 1
Gather the ingredients.Step 2
Finely chop the mushrooms in a food processor.Step 3
Scrape the mushrooms onto a clean cotton kitchen towel. (Choose an old towel as the mushrooms will stain it. Do not use terry cloth.)Step 4
Over a sink, twist the towel around the mushrooms to wring out as much liquid as possible.Step 5
Heat a large (10-inch) nonstick skillet over medium to medium-high heat.Step 6
Add 1 tablespoon of the butter and swirl to melt and avoid burning.Step 7
Add the mushrooms, shallot, thyme, a pinch of salt, and a pinch of black pepper.Step 8
Cook until the mushrooms release their liquid and continue to cook until the liquid evaporates and the mushrooms appear dry and begin to brown, about 5 minutes, stirring frequently.Step 9
Stir in the remaining 1 tablespoon butter and, when melted, add the vermouth.Step 10
Cook until the vermouth has evaporated, stirring frequently. Taste and season with additional salt and pepper, if desired.