Duxelles [dook-SEHL, deu-SEHL]
n. A thick mixture of minced mushrooms and shallots slowly cooked with butter and herbs, used for flavoring soups and sauces and for fillings.
This admittedly unphotogenic mushroom mixture is a deceptively simple way to add rich, intense flavor to many dishes, and it's easy to make ahead and have on hand for quick appetizers. Wrap a teaspoonful in puff pastry and bake, or stuff into chicken breasts. Use as a base for a delicious creamy pasta sauce, or slather over lamb chops before roasting. The recipe below will make enough to freeze; slice up the frozen bars as needed. You can also freeze it in ice cube trays.
1 pound assorted mushrooms
2 cloves garlic
6 tablespoons butter
½ teaspoon salt
Fresh ground pepper
2 tablespoons Italian parsley, chopped
3 tbsp vermouth or white wine
1/3 cup cream
Rinse the mushrooms and squeeze as much water out of them as possible with a towel. Mince the mushrooms very fine, or put them through a food processor. Mince the shallots and garlic.
Melt the butter in a heavy pan over medium heat until transparent. Add the shallots and garlic and fry over low heat, stirring, until they are soft and golden. Add the mushrooms and cook slowly on low for about 15 minutes, stirring occasionally, until any water has evaporated and they have turned brown.
Add the salt, some peppper and the parsley. Add the vermouth and cream and stir until the mixture is bound together.
Remove from the heat and let cool, then form into a bar on a sheet of plastic wrap and seal securely. Wrap the bar in foil and store in the freezer for up to three months.