Trim and clean the mushrooms.

Cut firm mushrooms into thin slices.

Cut irregularly shaped mushrooms into 1/2-inch slices.

Cut soft mushrooms into 1/2-inch strips.

Melt the butter in a large skillet over medium heat.

Add the mushrooms, a handful at a time, and cook until they wilt.

Continue adding mushrooms until all are in the pan.

Reduce the heat to low and cook, stirring occasionally, until the mushrooms have released their liquid (5-10 minutes).

If unsure, let the mushrooms stand off the heat for 5 minutes to see if they release more liquid.

Turn the heat to high.

Stir the mushrooms until the liquid is evaporated and the mushrooms begin to sizzle (about 3 minutes).

Transfer the mushrooms to a plate and let cool to room temperature.

Place the mushrooms in a food processor and pulse until finely chopped.

Store covered in the refrigerator for up to 1 week or freeze for up to 3 months.

To freeze cubes, place 1 tablespoon of the duxelles into each compartment of an ice-cube tray.

Tamp down the duxelles and freeze with plastic wrap applied directly to the surface.

When solid, transfer the cubes to a sealable plastic container or freezer bag.

For Parmesan Duxelles: Stir in grated Parmesan cheese after cooling.

For Creamy Duxelles: Stir in heavy cream before removing from the heat.

For Chunky Duxelles: Coarsely chop the sauteed mushrooms and do not use the food processor.