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Duxelles (Mushroom Paste)
This versatile French mushroom paste made with shallots and butter is great with eggs, or simply spread on toast.
A food processor makes quick work of the sometimes tedious preparation of this French classic—just be sure not to overprocess or you’ll end up with a soupy mess. Game plan: Cool the duxelles, then refrigerate in a container with a tightfitting lid.... Read More
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