Duxelles

By OralW

Hands-on & total time 51 min. Use white button mushrooms. Refrigerate for up to 3 days, or freeze in 1/4 cup portions (use muffin tins) for up to 3 months. Thaw frozen duxelles before adding them to a recipe. Duxelles give earthy, aromatic notes to meat and fish stuffing, soups, stews, pasta, and casseroles

Ingredients

• * 10 3/4 cups sliced mushrooms (about 3 pounds)
• * 1 tablespoon olive oil
• * 3/4 cup minced onion
• * 1/2 cup minced leek (about 1 small)
• * 2 garlic cloves, minced
• * 1/2 cup minced fresh parsley
• * 3 tablespoons minced fresh chives
• * 3/4 teaspoon salt
• * 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

1. Place about 2 cups mushrooms in a food processor, and pulse 12 times or until finely chopped, scraping sides of bowl occasionally. Place chopped mushrooms in a large bowl. Repeat procedure in batches with the remaining mushrooms.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, leek, and garlic to pan; saute 3 minutes or until tender. Stir in mushrooms; saute 30 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in parsley, chives, salt, and pepper. Cool completely.