Duxelles

Ingredients

• 6 oz. white button mushrooms, cleaned and thinly sliced (about 2 cups)
• ¹/₈ tsp. freshly ground black pepper
• ¾ tsp. kosher salt
• 10 oz. shiitake mushrooms, stems removed and discarded, caps cleaned and thinly sliced (about 3 cups)
• 4 Tbs. unsalted butter
• 2 large shallots, peeled and thinly sliced

Put the mushrooms and shallots in a food processor fitted with the chopping blade. Pulse until finely chopped. The mushrooms and shallots should be in about 1/8-inch pieces—don’t overprocess. Melt the butter in a 10-inch skillet over medium heat. Add the mushroom mixture, salt, and pepper and co...

View full recipe at Fine Cooking