Mushroom Duxelles


"Duxelles" is a French term for a mixture of finely chopped fresh mushrooms, shallots, and herbs, cooked slowly in butter until it forms a thick paste. It adds flavor to soups, stuffings, and sauces, and is often used as a filling for crépes or hors d'oeuvres.


2 pounds button mushrooms (brown or white, trimmed)
2 tablespoons unsalted butter
1 tablespoon oilve oil
1/4 cup finely minced shallots
2 tablespoons Madeira or Cognac
1/4 cup heavy "whipping" cream
1 teaspoon salt
1/2 teaspoon Freshly ground black pepper
1 tablespoon fresh minced tarragon


Using a food processor, finely chop the mushrooms in several batches, pulsing until the mushrooms are very fine in texture, almost ground.

Heat the butter and oil in a large skillet over medium-high heat; when hot, add the shallots. Cook, stirring frequently, until the shallots soften, about 2 minutes. Add the mushrooms and cook, stirring frequently, until the moisture from the mushrooms evaporates and mixture is dry, 10 to 15 minutes. Add the Madeira and cream, and cook until the mixture is once again dry, about 10 minutes. Add the salt, pepper, and tarragon, and stir to blend.

Cool the duxelles completely and then refrigerate until ready to use.


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