Duxelles

Instructions

1. Chop the mushrooms very finely with a knife or in a food processor using short pulses.
2. Melt the butter in a pan and add the chopped shallots, cooking them gently for 3 minutes.
3. Add the chopped mushrooms and let them release their water over medium heat.
4. Keep cooking, stirring often, until all the moisture has evaporated and the mixture is dry, about 15 minutes.
5. Add the garlic, thyme and parsley, then season with salt, pepper and lemon juice.
6. Let cool before using, or store in the fridge for a few days.