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. Use for omelets, soups, as a topping for chicken, or as a spread on crostini.
This recipe was featured as part of our Fall Ingredients photo gallery.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...