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.
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
How to Make It
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.
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.