Perfect Pastry: Duxelles Tips
A flavorful, finely chopped mushroom mixture, expertly prepared to remove excess moisture, ensuring crisp pastry in dishes like Beef Wellington.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 pound cremini mushrooms finely chopped
- 1 medium shallot finely minced
- 2 cloves garlic minced
- 1 tbsp fresh thyme chopped
- 2 tbsp dry white wine optional
Instructions
- Melt butter and olive oil in a large skillet over medium heat. Add finely chopped mushrooms and shallot.
- Cook, stirring occasionally, until mushrooms release their liquid and it mostly evaporates, about 10-15 minutes.
- Add minced garlic and fresh thyme. Continue to cook for another 5 minutes, until fragrant.
- (Optional) Deglaze with dry white wine, scraping up any browned bits from the bottom of the pan. Cook until wine has evaporated.
- Season with salt and black pepper to taste.
- Transfer the cooked duxelles to a fine-mesh sieve set over a bowl. Using the back of a spoon or spatula, firmly press out as much excess liquid as possible. You'll be surprised by the amount of liquid.
- Use immediately in your recipe or cool completely before refrigerating for up to 3 days.
Notes
Use a mix of mushrooms (cremini, shiitake, oyster) for deeper flavor. Ensure all liquid is pressed out thoroughly before using in pastry for best results. Can be made ahead and refrigerated in an airtight container for up to 3 days.