Duxelles is a mushroom paste that goes inside of beef wellington. It can be made in advance and stored in the fridge for a day or two, or frozen for longer. It's pretty straightforward to make, you barely need a recipe!
Finely chop about 6 cups of mixed mushrooms, a few peeled cloves of garlic and a couple of peeled shallots. If you have a food processor, its very helpful for this part, but you can chop them by hand. Sauté the mushrooms in a little butter over medium heat until they begin to sweat. Add a little salt to encourage them to shed more water and continue to sauté until they are reduced in size by about half. That's duxelles!
If you aren't making beef wellington, duxelles is also great smeared on a piece of bread with some goat cheese. It's an easy appetizer, or if you're like me, it's a great lazy dinner.
