Mushroom Duxelles

Instructions

1. 1

   Clean the mushrooms with a damp paper towel and trim any tough stems. Finely chop the mushrooms by hand or pulse in a food processor until they resemble coarse breadcrumbs.

2. 2

   Finely mince the shallots and garlic. Set aside.

3. 3

   Heat butter and olive oil in a large skillet over medium-high heat until the butter stops foaming.

4. 4

   Add the minced shallots and cook for 2-3 minutes until softened and translucent.

5. 5

   Add the garlic and cook for another 30 seconds until fragrant.

6. 6

   Add the chopped mushrooms to the pan, spreading them in an even layer. Season with salt and pepper.

7. 7

   Cook the mushrooms without stirring for the first 3-4 minutes to allow them to release their moisture.

8. 8

   Continue cooking, stirring occasionally, for 15-20 minutes until all the liquid has evaporated and the mixture is dry and concentrated.

9. 9

   Add the white wine and fresh thyme, cooking until the wine has completely evaporated, about 2-3 minutes.

10. 10

    Remove from heat and stir in the fresh parsley. Taste and adjust seasoning as needed.

11. 11

    Let cool completely before using, or store in an airtight container in the refrigerator for up to 5 days.