Mushroom Duxelle

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  • 1/4 cup safflower oil
  • 1 pound sliced button mushrooms
  • 1 tablespoon minced shallots
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 1/4 cup sherry wine
  • Salt and pepper, to taste


Heat oil in a large sauté pan over high heat. Add mushrooms and quickly brown. Reduce the heat to medium and continue to cook mushrooms until soft, 7 to 10 minutes. Stir in shallots, garlic and thyme; cook for 1 minute. Pour in sherry wine, increase the heat to medium-high, and cook until liquid is evaporated. Season with salt and pepper.

Transfer mushroom mixture to a food processor and pulse until smooth.

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