Mushroom Duxelle

 Ingredients

• 225g mushrooms
• 2 tbsp butter
• 40g finely chopped shallots
• 1 1/2 tablespoons chopped fresh thyme, or 1/2 teaspoon dried thyme)
• salt to taste
• Freshly ground black pepper, to taste
• 60 ml dry vermouth, dry sherry, or white wine

  Method

1. Finely chop the mushrooms in a food processor and scrape them onto a clean cotton kitchen towel and over a sink, twist the towel around the mushrooms to wring out as much liquid as possible.

2. Heat 1 tbsp butter in a large (10-inch) nonstick frying pan over medium to medium-high heat. Add the mushrooms, shallot, thyme, a pinch of salt, and a pinch of black pepper.

3. Cook the mushrooms gently to release their liquid and continue to cook until the liquid evaporates and the mushrooms appear dry and begin to brown, about 5 minutes, stirring frequently.

4. Stir in the remaining 1 tablespoon butter and, when melted, add the vermouth. Cook until the vermouth has evaporated, stirring frequently. Taste and season with additional salt and pepper, if desired.

5. It can be stord in a sealed jar for a few days or longer in a freezer.

   Use with Beef Wellington.

   It can also be used in a wide variety of other ways:

   Topping for crostini, toasts, or even baked potatoes.
   In omelets.
   In bread stuffing or used as part of the stuffing mixture for acorn squash.
   Filling for a tart, savory pie, flaky pastries, or ravioli.
   Flavorful addition to soups, pasta, or mashed potatoes.
   Toss with your garlic and butter pasta or cacio e pepe.
   Assemble a grilled cheese sandwich with a layer of duxelles.
   Use duxelles as a stuffing for baked sole or flounder.
   Add mushroom duxelles to your favorite stuffed chicken mixture.
   Add leftover duxelles to your chicken Marsala sauce.