Eosinophilic Esophagitis Friendly Classic Duxelles
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Learn more →Ingredients
6 servings
- 1 lb cremini mushrooms, stems trimmed
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 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)
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.
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