How to Make Mushroom Duxelle

Place the Swiss brown and button mushrooms in the bowl of a food processor. Pulse until a semi-fine crumb forms.

Add the butter, olive oil, finely chopped shallots and minced garlic to a pan. Cook over a low heat for 2–3 minutes, or until soft.

Add the mushrooms and thyme. Cook for a further 6–8 minutes, stirring occasionally, or until the mushrooms are soft.

Season with sea salt and pepper to taste, then remove from the heat and set aside.

Equipment: food processor, chopping board, knife, large frying pan, wooden spoon or spatula, kitchen scales and measuring spoons.

This recipe contains butter (milk).

Use the duxelle as a savoury filling or spoon it over toast or cooked vegetables.

Pulse the mushrooms in short bursts so they retain a semi-fine crumb rather than becoming a purée. Work in batches if needed.

Keep the heat low while softening the shallots and garlic so they soften without catching.

For a pastry filling, allow any excess mushroom liquid to evaporate and let the mixture cool before using.