By • August 15, 2016 0 Comments

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Author Notes: My grandma never used the word "duxelles," but that is, in essence, what she made, to stuff inside puff pastry purses every holiday. "Mushroom puffs!" we called them. These days, I use the spread for those, plus just about anything: stirred into scrambled eggs, spread on a grilled cheese, mixed into mayo for a sandwich, set out with a plate of crackers for a snack. Emma Laperruque


Makes 1 1/3 cups

  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced (about 1 cup)
  • Salt and pepper, to taste
  • 10 ounces mushrooms, such as white button or baby bella
  • 2 teaspoons sherry
  • 2 teaspoons all-purpose flour
  • 1 tablespoon chopped flat-leaf parsley
  1. Heat 1 tablespoon butter in a skillet over medium heat. Add the onion, season with salt and pepper, and sauté until soft. Add the remaining 1 tablespoon butter, then the mushrooms. Sauté until beginning to crisp and brown and even stick to the bottom of the pan. Deglaze with the sherry and cook until the liquid reduces. Sprinkle with the flour and stick until incorporated. Turn off the heat. Let cool for a few minutes. Transfer to a food processor. Add the parsley. Pulse a few times until the mixture resembles paté.

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