Basic Duxelles

Directions

1. 1
   After cleaning, cut the different mushrooms as follows: For firm, regularly shaped mushrooms like cremini, portobellos, hedgehogs, puffballs, and shiitakes, trim the stems, if any, and thinly slice the caps, no more than 1/4 inch thick and 1 inch long.
2. 2
   For irregularly shaped mushrooms like hen of the woods and cauliflower, cut into 1/2-inch slices, then crosswise 1/2 inch thick.
3. 3
   For soft mushrooms like chanterelles, yellowfoot, and black trumpets, cut strips 1/2 inch long and 1/2 inch across.
4. 4
   Melt the butter in a large, heavy skillet over medium heat until foaming.
5. 5
   Stir in the mushrooms, a handful at a time, and cook each batch until the mushrooms wilt enough to show the bottom of the pan.
6. 6
   Continue adding mushrooms until all are in the pan.
7. 7
   Reduce the heat to low and cook, stirring occasionally, until the mushrooms seem to have given up all their liquid, 5 to 10 minutes, depending on the types of mushrooms.
8. 8
   (If in doubt, let the mushrooms stand off the heat for 5 minutes to see if they give up any more liquid.)
9. 9
   Turn the heat to high.
10. 10
    Stir the mushrooms until the liquid is evaporated and the mushrooms begin to sizzle, about 3 minutes.
11. 11
    Transfer the mushrooms-to a plate and let cool to room temperature.
12. 12
    Place the mushrooms in a food processor and use quick, on/off pulses until the mushrooms are finely chopped.
13. 13
    Store, covered, for up to 1 week in the refrigerator or freeze for up to 3 months.
14. 14
    To freeze cubes, place 1 tablespoon of the duxelles into each compartment of an ice-cube tray.
15. 15
    Tamp down the duxelles and freeze with a piece of plastic wrap applied directly to the surface.
16. 16
    When solid, transfer the cubes to a sealable plastic container or freezer bag.
17. 17
    Variations: Parmesan Duxelles: Stir 2 tablespoons grated Parmagiano-Reggiano or other good-quality Parmesan cheese into the duxelles after it has cooled to room temperature.
18. 18
    Creamy Duxelles: Stir 2 tablespoons heavy (or whipping) cream into the duxelles before removing from the heat.
19. 19
    Chunky Duxelles: Cool the sauteed mushrooms to room temperature.
20. 20
    Transfer to a cutting board and coarsely chop.
21. 21
    Do not use the food processor.