Mushrooms Duxelles

Ingredients

• 1 pound white mushrooms
• 2 tablespoons unsalted butter
• 1/4 cup finely chopped shallot
• 4 garlic cloves finely minced
• 2 teaspoons dry sherry optional
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped fresh thyme or tarragon
• 1/4 teaspoon sea salt
• 2 pinches ground black pepper
• 1 tablespoon sour cream or creme fraiche

Directions

1. Briefly rinse or brush any dirt off of mushrooms, then quarter them. Toss mushrooms into a food processor and chop finely by pulsing. You can also chop them finely by hand with a chef’s knife.
2. Melt butter in a saute or fry pan over medium low heat. Add shallot and cook a minute or two until soft. Add garlic and cook one minute longer. Add mushrooms and cook until most of the moisture has released and mushrooms are almost dry. Stir in sherry (if using) and cook until liquid is about gone.
3. Add herbs, salt, pepper and sour cream or creme fraiche and stir until combined. Cool and refrigerate for 4-5 days or use immediately as an appetizer spread.