Duxelles
Finely minced mushrooms cooked with shallot, garlic, thyme, and sherry vinegar until concentrated and nearly dry. Keep portions on hand to add moisture and savory depth to meatballs, omelets, stuffings, sauces, and braises.
Makes about 3 cups | 20 minutes
Ingredients
- 2 pounds cremini mushrooms, stemmed, cleaned, and quartered
- 2 tablespoons ghee or extra-virgin olive oil
- ½ cup minced shallots
- 3 medium garlic cloves, minced
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 3 fresh thyme sprigs, or 1 teaspoon dried thyme
- 2 tablespoons sherry vinegar
- ¼ cup minced fresh chives or parsley (optional)
Method
- Put half of the mushrooms in a food processor and pulse 10 to 15 times, until finely minced but not puréed. Transfer them to a bowl and repeat with the remaining mushrooms.
- Melt the ghee in a large saucepan over medium heat. Add the shallots and cook until translucent. Add the garlic and stir for 30 seconds.
- Add the mushrooms, salt, pepper, and thyme. Cook for 15 to 20 minutes, stirring frequently, until the mushrooms have released their liquid and the liquid has cooked away.
- Remove the fresh thyme sprigs, if used. Stir in the sherry vinegar and the optional chives or parsley. Taste and adjust the salt and pepper.
Notes
- The finished mixture should be concentrated and moist but not watery.
- Portioning the batch in ½-cup amounts makes it ready to use in Meatballs.
Storage
- Refrigerate in a sealed container for up to 1 week.
- Freeze for up to 6 months.