Duxelles

Ingredients

• 16 ounces cremini mushrooms – cleaned and finely chopped
• 3 tbsp unsalted butter
• 0.5 cup shallots – finely minced
• 1 tsp fresh thyme – finely chopped
• 0.75 tsp fine sea salt
• 0.25 tsp black pepper – freshly ground
• 2 tbsp flat-leaf parsley – finely chopped

Instructions

1. Clean the mushrooms, removing any grit with a damp towel. Finely chop by hand or pulse in a food processor to tiny, rice-sized pieces, taking care not to puree.
2. Melt the butter in a wide skillet over medium heat. Add the shallots and cook, stirring, until translucent and tender without browning, 3–4 minutes.
3. Add the chopped mushrooms and thyme. Sprinkle over about half of the salt and cook, stirring, until the mushrooms release their liquid, 5–7 minutes.
4. Reduce heat to medium-low and continue cooking, stirring frequently, until all liquid has evaporated and the mixture turns pasty, sizzles in the fat, and leaves a dry film on the pan, 8–12 minutes.
5. Season with the remaining salt and the black pepper. Cook 1 minute more to meld flavors.
6. Stir in the parsley, then taste and adjust seasoning. Let cool completely before using, or refrigerate in an airtight container for up to 4 days.