This classic French mixture has been around since the 17th century. A combination of finely chopped mushrooms, shallots, and onions, duxelles (dook-SEHL) is traditionally cooked in butter until it forms a thick paste. It is then used as a garnish or flavoring for everything from soups to sauces. Our version has the same texture and intense flavor as the original, but without the fat. Try it spread on pizza or sandwiches, as a topping for broiled sole, or stirred into mashed potatoes.
1 (8-ounce) package button mushrooms
1/2 cup minced onion
Butter-flavored cooking spray
2 teaspoons minced shallots
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
How to Make It
Place the mushrooms in a food processor, and process until finely chopped, scraping down the sides of processor bowl occasionally.
Place mushrooms and onion in a nonstick skillet coated with cooking spray over medium-high heat; cook 3 minutes or until onion is tender. Add shallots, salt, pepper, and nutmeg. Cook 2 minutes; stir constantly.