Duxelles of Mushrooms
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.