Duxelles

INGREDIENTS

• 1 pound fresh mushrooms, such as white button, cremini, shiitake, oyster, or a combination
• 2 small shallots (minced, about 2 ounces total)
• 1 clove garlic (Minced)
• 5 to 6 sprigs fresh parsley
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 teaspoon kosher salt
• Freshly ground black pepper

DIRECTIONS

1. Trim and halve (or quarter if large) 1 pound fresh mushrooms.
2. Add half the mushrooms to a food processor fitted with the blade attachment.
3. Pulse until finely chopped, scraping down the sides of the bowl occasionally, 7 to 8 (1-second) pulses.
4. Transfer to a medium bowl. Add the remaining mushrooms to the food processor, pulse until finely chopped, and transfer to the bowl. (Alternatively, very finely chop everything by hand.)
5. Melt 4 tablespoons unsalted butter in a large skillet over medium heat.
6. Add the shallots and garlic and cook, stirring occasionally until softened, 2 to 3 minutes.
7. Add the mushrooms, 1/2 teaspoon kosher salt, and a few grinds of freshly ground black pepper. #Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, 4 to 5 minutes.
8. Increase the heat to medium-high and cook, stirring occasionally, until the liquid is evaporated and the mushrooms begin to stick to the bottom of the pan, 2 to 3 minutes.
9. Remove from the heat and stir in the parsley.