Breastfeeding Friendly Classic Duxelles
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 lb cremini mushrooms, stems trimmed
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 medium shallots, finely minced
- 2 cloves garlic, finely minced
- 2 tbsp dry sherry or dry white wine
- 3 sprigs fresh thyme
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper, freshly ground
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Working in two or three batches, pulse the trimmed mushrooms in a food processor until very finely chopped — pieces should be no larger than a small pea. Alternatively, chop by hand with a chef's knife until the mushrooms are a fine, even mince.
- 2
Melt the butter with the olive oil in a large skillet over medium-high heat until the foam subsides. Add the shallots and cook, stirring occasionally, until softened and translucent, about 3 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!