Make the duxelles

Add the mushrooms, shallots, garlic, and thyme leaves to a food processor and pulse until finely chopped. Heat the butter and olive oil in a large sauté pan over medium heat, add the mushroom mixture, and sauté until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

3 pints (1 1/2 lbs) white button mushrooms2 shallots4 cloves garlic2 sprigs fresh thyme2 tbsp unsalted butter2 tbsp extra-virgin olive oilkosher salt and black pepper

8–10 MIN

8:00