Rye Free Classic Duxelles

Total time40 min

Prep time15 min

Cook time25 min

About Fig

Fig 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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!