Classic Duxelles

Name: Classic Duxelles
Total time: 25 min
Yield: Makes ~300 g (a base for other dishes)
Ingredients: 500 g white mushrooms, very finely chopped (or pulsed in a food processor); 1 shallot, very finely diced; 2 tbsp butter; Splash of white wine or sherry; Fresh thyme

Fine-chopped mushroom cooked down with shallot until dry and intense — the base of Wellington, stuffed pastas and a hundred sauces.

25 minTime

Makes ~300 g (a base for other dishes)Serves

5Ingredients

Made with White Mushroom

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1Melt the butter in a wide pan over medium heat, soften the shallot for 3 minutes.
2Add the finely chopped mushroom, spread in an even layer.
3Cook, stirring occasionally, for 15–18 minutes until all the liquid has evaporated and the mixture is dry and darkened.
4Deglaze with a splash of wine or sherry, cook 1 minute more until absorbed.
5Season well with thyme, salt and pepper. Use immediately or refrigerate up to 3 days.

The mushrooms in this recipe

White Mushroom

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