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Duxelles - A Simple Spread

Makes 2 cups

Duxelles, named for the seventeenth-century French Marquis d¿Uxelles, is an adaptable, delectable mixture of finely chopped mushrooms, shallots, and herbs. It may have been fancy enough for a nobleman, but it¿s easy for anyone to prepare and enjoy. Serve duxelles on toast points with whipped goat cheese and fresh parsley, as shown, or use it as a filling for ravioli or omelets. The mix also freezes beautifully so prepare some now while mushrooms are at their peak, and you'll be able to feast on it for up to a month.


2 tablespoons unsalted butter
1/4 cup finely chopped shallot
1 garlic clove, minced
1 pound assorted mushrooms (such as shiitake, white button, and cremini), stem ends trimmed, finely chopped
Coarse salt
1 tablespoon finely chopped fresh flat-leaf parsley
1/8 teaspoon freshly ground pepper

Melt butter in a large skillet over medium heat. Add shallot and garlic; cook, stirring, until softened, about 3 minutes. Add mushrooms and 1/4 teaspoon salt; cook, stirring, until mushrooms have softened and released their liquid, about 7 minutes. Raise heat to medium-high; cook until liquid has evaporated, about 3 minutes more. Stir in parsley, 1/2 teaspoon salt, and the pepper. Let cool completely.

Triple this recipe and, after the duxelles have cooled, spoon them into icecube trays. Freeze them and put them in zip bags to use as one-tablespoon additions to soups and sauces straight from the freezer. This is kicking it up a notch. Your dining companions will be in awe.

I cube in a batch of scrambled eggs will elevate your breakfast, one cube each in bowls of soup will net you high fives. In a prime rib au jus, your dinner's eyes will get wide and ask "what did you do to this?"

You can also use it as a stuffing for cornish game hens and continue to amaze your friends. All that from this one easy recipe. Imagine that.