DUXELLES

Duxelles image

Provided by Francine Lizotte

Categories Spreads

Time 30m

Number Of Ingredients 8

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10 oz mushrooms (cremini or white button), cleaned and finely chopped
2 Tbsp unsalted butter
1/4 c shallots, finely chopped
1 large clove garlic, pressed
1 tsp ground himalayan sea salt, or to taste
1/2 tsp freshly ground black pepper, or to taste (i always use mixed peppercorns)
1/2 c dry white wine (substitute madeira wine or sherry)
1/2 Tbsp fresh chives or fresh thyme leaves, chopped

Steps:

1. In the bowl of a food processor, pulse mushrooms until fine; set aside
2. In a medium skillet over medium heat, melt butter. Add shallots and cook for 1 minute. Add garlic and sauté for 1 minute as well. Add mushrooms and season with salt and pepper; sauté the ingredients for 3 minutes.
3. Add white wine, increase the heat to high and bring to a boil. Reduce heat back to medium and simmer until liquid is evaporated and the mixture is a paste, about 13 to 15 minutes, stirring often. Add chives or thyme, stir well and serve. Yields 1 cup
4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=kkF8e47T3kA