Duxelles

1. 1

   Heat 1 tablespoon butter in a skillet over medium heat. Add the onion, season with salt and pepper, and saute until soft. Add the remaining 1 tablespoon butter, then the mushrooms. Saute 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 pate.

* Per serving · 4 servings · Values may vary.

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