Mushroom Duxelles (French Duxelles)

Mushroom duxelles is an intensely flavoured mushroom base recipe, more of a paste than it is a sauce. It can be added to a myriad of soups and sauces, layered into chicken or beef roulades, and in its simplest form, baked into pastries like Beef Wellington, for example. The earthy mushroom flavour is deep and complex from using a variety of mushrooms and making sure the vegetables get a healthy dose of caramelizing. A popular appetizer for fancy parties, it can be served on crisp crostini or on crackers. Duxelles is said to have been created by the 17th-century French chef François Pierre La Varenne (1615–1678) and to have been named after his employer, Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France.

1 lb assorted mushrooms
2 Tbsp. unsalted butter
¼ cup shallot, finely chopped
4 cloves garlic, finely minced
2 tsp. dry sherry optional
1 Tbsp. fresh parsley, finely chopped
1 Tbsp. fresh thyme or tarragon, finely chopped
¼ tsp. sea salt
2 pinches black pepper, freshly ground
1 Tbsp. crème fraîche or sour cream

Briefly rinse or brush any dirt off of mushrooms, then quarter them. Toss mushrooms into a food processor and chop finely by pulsing. You can also chop them finely by hand with a chef’s knife.

Melt butter in a sauté or fry pan over medium low heat. Add shallot and cook a minute or two until soft. Add garlic and cook 1 minute longer. Add mushrooms and cook until most of the moisture has released and mushrooms are almost dry. Stir in sherry and cook until liquid is almost gone.

Add herbs, salt, pepper and crème fraîche and stir until combined. Cool and refrigerate for 4-5 days or use immediately as an appetizer spread.

Makes 1 1/3 cups.