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Duxelles

Total time 51 mins
Yield 4 cups (serving size: 1/4 cup)
Use white button mushrooms. Refrigerate for up to three days, or freeze in 1/4-cup portions (try using muffin tins) for up to three months. Thaw frozen duxelles before adding them to a recipe. Duxelles give earthy, aromatic notes to meat and fish stuffings, soups, stews, pastas, and casseroles.

Ingredients

  • 10 3/4 cups sliced mushrooms (about 3 pounds)
  • 1 tablespoon olive oil
  • 3/4 cup minced onion
  • 1/2 cup minced leek (about 1 small)
  • 2 garlic cloves, minced
  • 1/2 cup minced fresh parsley
  • 3 tablespoons minced fresh chives
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 32
  • fat 1 g
  • satfat 0.1 g
  • monofat 0.6 g
  • polyfat 0.1 g
  • protein 1.7 g
  • carbohydrate 4.3 g
  • fiber 0.3 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 118 mg
  • calcium 11 mg

How to Make It

  1. Place about 2 cups mushrooms in a food processor, and pulse 12 times or until finely chopped, scraping sides of bowl occasionally. Place chopped mushrooms in a large bowl. Repeat procedure in batches with the remaining mushrooms.

  2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, leek, and garlic to pan; sauté 3 minutes or until tender. Stir in mushrooms; sauté 30 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in parsley, chives, salt, and pepper. Cool completely.