The classic French mixture of finely chopped mushrooms, herbs, garlic and shallots cooked in butter. For vegan use plant-based butter and skip creme fraiche. See recipe notes for ways to use.
Briefly, lightly rinse mushrooms in a slow trickle of cold water, rubbing gently with your hands. Alternatively wipe any dirt off with a damp paper towel. Quarter the mushrooms. Add mushroom quarters to a food processor and pulse until finely chopped. You can also chop them finely by hand with a chef’s knife.
Melt butter in a saute or fry pan over medium low heat. Add shallot and cook a minute or two until soft. Add garlic and cook one minute longer. Add mushrooms and cook until most of the moisture has released and cooked off, 12-14 minutes (mushrooms are mostly water). Stir in the herbs, salt and pepper, cook another minute or two. Stir in cognac or sherry (if using) and cook until liquid is about gone. Duxelles should be thick, almost like a textured paste. Add the duxelles to a bowl and stir in the creme fraiche.
Cool and refrigerate in an airtight container for 5 days or use immediately as an appetizer spread. Duxelles freezes well up to 6 months. Be sure to label and date.
Notes
Duxelles can be made with different types of mushrooms, such as beech mushrooms, baby bellas (small portabellas), small shitakes, or brown creminis. Save the expensive wild mushrooms like chanterelles and morels for enjoying simply prepared on their own.just a few ideas for what to do with mushroom duxelles:
Serve with crisp crostini (wheat or gluten-free) or crackers as appetizers.
Fold into an omelet or with poached or scrambled eggs.
Toss with warm buttered noodles or pasta.
Stir into risotto for mushroom risotto (heavenly) or just simple rice.
Make stuffed chicken breast by stuffing into a slit in a boneless, skinless chicken breast with a soft cheese, then bake.