How to Make Savory Mushroom Duxelles at Home
Savory mushroom duxelles, infused with shallots and herbs, serves as an intensely flavored filling for beef Wellington or a versatile spread.
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Instructions
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Finely chop 8 ounces of mushrooms using a food processor.
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Transfer chopped mushrooms to a clean kitchen towel and wring out as much liquid as possible over a sink.
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Heat a 10-inch nonstick skillet over medium-high heat and melt 1 tablespoon of unsalted butter.
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Add the drained mushrooms, 1/4 cup finely chopped shallot, 1 1/2 tablespoons fresh thyme (or 1/2 teaspoon dried), a pinch of salt, and a pinch of black pepper to the skillet.
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Cook, stirring frequently, until mushroom liquid evaporates, they dry, and begin to brown (about 5 minutes).
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Stir in the remaining 1 tablespoon of unsalted butter. Once melted, add 1/4 cup dry vermouth.
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Continue cooking and stirring until the vermouth evaporates.
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Taste and adjust seasoning with additional salt and pepper if desired.