Duxelles

I'm going to try to make duxelles! UPDATE: These are packets of umami that added a wonderful pow! of flavor in a spinach quiche we made.

This recipe is from Epicurious. I will adapt as I go along. The Spruce Eats adds vermouth (or wine) to theirs, and says it freezes well.  Don't use a nonstick skillet. No need to squeeze out moisture from mushrooms; the moisture will be released when cooking them.

When the duxelles is cooked, you can flash freeze them in teaspoon-size or tablespoon-size balls and pull out what you need -- for scrambled eggs, crostini, quiche, etc. 

Ingredients 

2 Tbls unsalted butter

1/4 cup finely chopped shallot 

1 garlic clove, minced 

1 pound assorted mushrooms (such as shiitake, white button, and cremini), stem ends trimmed

about 1/4 cup dry white wine (chardonnay, sauvignon blanc)

4-6 sprigs fresh thyme

Coarse salt 

1 tablespoon finely chopped flat-leaf parsley 

1/8 teaspoon freshly ground pepper 

Preparations 

1a. Using a food processor, pulse the mushrooms, half of them at a time, until you get finely ground mushrooms. 

1b. In a large traditional skillet, melt butter over medium heat. 

2. Add shallot and garlic, cook, stirring, until softened, about 3 minutes. 

3. Add mushrooms, thyme sprigs, and 1/4 teaspoon salt, cook, stirring frequently, until mushrooms have softened and released their liquid, about 7 minutes. They will start to appear dry and will start to brown.

4. Raise heat to medium-high; add white wine/vermouth and cook until liquid has evaporated, about 3 minutes more. 

5. Stir in parsley 1/2 teaspoon salt, and the pepper. Let cook completely. Take out the thyme sprigs before using or freezing for later use.