Duxelles - A Simple Spread
Named for the 17th-century French Marquis d'Uxelles, Duxelles is an adaptable, delectable mixture of finely chopped mushrooms, shallots, and herbs. Serve on toast points with whipped goat cheese and fresh parsley, as shown, or use it as a filling for ravioli or omelets.
- Yield: Makes 2 cups
Photography: Ellie Miller
Source: Martha Stewart Living, September 2005
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped shallot
- 1 garlic clove, minced
- 1 pound assorted mushrooms (such as shiitake, white button, and cremini), stem ends trimmed, finely chopped
- Coarse salt
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1/8 teaspoon freshly ground pepper
Melt butter in a large skillet over medium heat. Add shallot and garlic; cook, stirring, until softened, about 3 minutes. Add mushrooms and 1/4 teaspoon salt; cook, stirring, until mushrooms have softened and released their liquid, about 7 minutes. Raise heat to medium-high; cook until liquid has evaporated, about 3 minutes more. Stir in parsley, 1/2 teaspoon salt, and the pepper. Let cool completely.