30 minutes
A finely chopped mushroom mixture cooked down and concentrated in flavor, perfect as a stuffing or a topping.
Cremini Mushrooms, finely chopped
0 lb
Large Shallot, peeled and finely chopped
each
Garlic Clove, peeled and finely chopped
each
tablespoons
tablespoons
tablespoons
teaspoons
teaspoons
Brandy
tablespoons
1. Prepare the Mushroom Mixture
Pulse the cremini mushrooms, large peeled shallot, peeled garlic cloves, and fresh thyme leaves in a food processor until finely chopped, taking care not to turn it into a paste.
2. Cook the Mushroom Mixture
Heat a large sauté pan over medium heat with unsalted butter and olive oil. Once melted and foaming, add the mushroom mixture and season with sea salt and freshly ground black pepper. Cook for about 20 minutes, stirring occasionally, until deeply browned.
3. Deglaze the Pan
Pour in the brandy, such as Calvados, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook until the brandy has mostly evaporated.
4. Cool the Duxelles
Remove the pan from the heat and allow the duxelles to cool before using as a delicious stuffing, a topping for meats, or spread on toast for an appetizer.
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