Sherry-Scented Mushroom Duxelles

Ingredients

• 1.5 pounds fresh cremini mushrooms
• 6 tablespoons unsalted butter (3 ounces)
• 3 small shallots, finely chopped (about 3/4 cup)
• .5 teaspoon plus a pinch of kosher salt, divided, plus more to taste
• .25 teaspoon black pepper, plus more to taste
• 3 tablespoons (1 1/2 ounces) dry sherry
• 1.5 teaspoons chopped fresh thyme
• Pinch of freshly grated nutmeg

Steps

1. Working in about 4 batches, pulse mushrooms in a food processor until very finely chopped, about 8 pulses per batch. Transfer chopped mushrooms to a bowl; set aside.
2. Melt butter in a large skillet over medium. Add shallots and a pinch of salt, and cook, stirring often, until shallots are softened, about 3 minutes. Add finely chopped mushrooms, pepper, and remaining 1/2 teaspoon salt. Increase heat to medium-high, and cook, stirring occasionally, until mushrooms start to release their liquid, about 6 minutes. Reduce heat to low; cook, stirring occasionally, until liquid has evaporated and mushrooms look dry, about 20 minutes. Stir in sherry, thyme, and nutmeg, and cook, stirring occasionally, until sherry has evaporated, about 2 minutes. Remove pan from heat. Season duxelles with salt and pepper to taste. Let cool slightly, about 10 minutes.