Duxelles (Minced Mushrooms with Herbs)
Duxelles is a French preparation of finely minced mushrooms cooked down with onion and herbs until it forms a dense, savory paste. Because the mushrooms are cooked until all their liquid has evaporated, the flavor ends up concentrated rather than watery, and mushroom stems that might be discarded work perfectly well here. It keeps in the freezer for a month or two, and a spoonful can season sauces, fillings, eggs and meat dishes.
Instructions
Melt the butter in a frying pan and add the minced onion or shallots. Cook them for about 3 to 5 minutes, until they are soft but have not taken on any brown color.
Stir in the minced mushrooms, then add salt, pepper, chopped parsley and the tarragon or thyme if you are using it.
Raise the heat to medium high and keep cooking. The mushrooms will first release a lot of liquid, and after about 5 to 10 minutes that liquid will cook away completely.
The duxelles is ready when it looks like a coarse mash with no wet pooling in the pan. Let it cool slightly, then taste it and adjust the seasoning.
If you are using dried mushrooms, rinse them well to remove grit, then soak them in very hot but not boiling water for 10 to 20 minutes, until tender. Lift them out, rinse and scrub them again with a mushroom brush, pat them dry, and cook them as you would fresh ones.
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