1lbfresh wild mushrooms cleanedcaps and stems roughly chopped.
1tablespoonshallot diced ¼ inch or chopped roughly
½teaspoonkosher salt
¼Teaspoonfresh ground black pepper
2tablespoonoilplus a little extra for roasting afterword
¼cupdry sherrydry white wine can be substituted
½teaspoonfresh chopped thyme
Instructions
Finely chop the mushrooms by hand, or pulse the mushrooms in a food processor until they're finely chopped, but be careful not to over-process them. Traditionally you would chop them by hand, and it will give the best texture.
Heat a large skillet over medium heat with the unsalted butter. Add the shallots and cook until translucent. Add the mushrooms and cook, stirring occasionally.
Add a good pinch of salt, pepper and the chopped fresh thyme. Cook the mushroom mixture for a few minutes until the chopped mushrooms have released their liquid.
When the mushroom liquid has evaporated (about 10 minutes) Deglaze the pan with the sherry or wine, then cook until the pan is dry. Taste the mixture and correct the seasoning for salt and fresh thyme until it tastes good to you.
Cool and refrigerate or freeze for later. If the duxelles taste mild or watery, proceed to next step. This will not be necessary with some mushrooms.
Drying/roasting the duxelles to finish (optional)
Spread the mixture onto a cookie sheet, spray or brush lightly with oil, then cut a cross-hatch pattern in them with a spatula.
Bake for 15 minutes at 400F, or until you like the flavor, turning the mushrooms with a spatula to encourage even caramelization after 10 minutes.
Video
Notes
After cooking you can freeze the mixture in ice cube trays, sealing them in a resealable vacuum bag for easy portioning.