Go ahead and use a combination of mushrooms of your choice. In fact you can re-hydrate dried mushrooms and use a smaller proportion of these because their flavors are quite strong. You can also try slicing a third or half of the mushrooms for a more interesting texture especially for crostinis or pastry shells.

Duxelles Ingredients:
4 heaping cups button or your choice of fresh mushrooms
3 tbsp butter
3 tbsp sunflower or olive oil
1 big red or white onion, finely chopped
2-3 cloves garlic, smashed then finely chopped
1/4 cup red wine (sherry is fine), optional
1/2 cup heavy cream
1/2 – 1 tsp thyme
1-2 tbsp parsley, finely chopped

to taste grating of nutmeg or 1/2-1 tsp lemon zest, freshly grated to taste salt and black pepper

Duxelles Cooking procedures:
Ideally mushrooms are wiped clean one by one. For this recipe, it’s okay to give the mushrooms a quick rinse. Drain at once. In a food processor, rough chop the mushrooms. Divide into 3 or 4 batches. Using a cheese cloth, wring out all the moisture from the chopped mushrooms. You will know that you did a good job when the mushrooms form a solid clump. Repeat with the rest of the mushrooms. Set aside.

In a large skillet (a heavy bottomed wok will work well also), over medium high heat, melt the butter with the oil. When the butter starts to froth, add in the onions and garlic and saute until they start to release their aroma. Add the mushrooms and keep sauteing until most of the liquid has evaporated and some pieces have started to turn brown from caramelization, about 8-10 minutes. Stir in the wine, if using. Cook stirring until all liquid has evaporated. Add in the cream and stir until well blended. Stir in thyme, parsley, nutmeg and or lemon zest, if using. Although my husband Bert and I love Duxelles with the traditional nutmeg, we tend to gravitate more toward the parsley and lemon zest additions – somehow the parsely and citrus flavors do a good job of balancing the richness. Season your Duxelles with salt and a few twists of the peppermill.

Transfer Duxelles to proper container, allow to cool a bit then refrigerate until needed.

Makes about 2 cups.

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