In culinary French, duxelles is a mixture of finely chopped mushrooms cooked in butter with minced shallots, sometimes fresh thyme, and finished with lemon juice, salt, and pepper. The mixture is never eaten by itself but, stuffed into almost anything, it works flavor miracles. Antonin Carême, in the first part of the nineteenth century, said it was a sauce, and then Auguste Escoffier, in the first part of the twentieth, said it was no longer a sauce but a dry preparation, the version we know today.
To me, duxelles is a hash.
Put the shallots, butter, and thyme in a pan with
Add the mushrooms, turn the heat to medium, and cook while constantly tossing or stirring for another 5 minutes. Add
Remove from heat, add the lemon juice, and season.
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