Diary of a Chef · Just Chefn Around

Mushroom Duxelles

45 minutes · enough for 1 Wellington + surplus

By Diary of a Chef

Ingredients

• 16 oz baby bella mushrooms, including stems
• 3 small shallots, minced
• 2 garlic cloves, minced
• 3 tbsp unsalted butter
• 1 1/2 tsp fresh thyme leaves
• 3 tbsp cognac
• Kosher salt and black pepper

Instructions

1. 1Chop

   Mushrooms very fine — the texture of damp couscous. Put a small plate in the freezer.

2. 2Sweat

   Butter, medium; shallots and garlic until translucent, no color.

3. 3Wet phase

   Mushrooms, salt, pepper; they weep and steam.

4. 4Drive dry

   Higher heat until bone dry: a spoon dragged across leaves a channel that stays clear.

5. 5Cognac, then dry again

   Off heat to add; back on until dry a second time. Thyme; taste.

6. 6Cold-plate test

   A spoonful on the freezer plate: any water ring = back in the pan. This gate protects everything you put duxelles inside.

7. 7Chill

   Spread thin on a tray; freezer; then portion.