Duxelle is that lovely layer of deliciousness between the meat and puff pastry in a classic beef Wellington, and any time I make the stuff I realize it’s my favorite part of the dish. So why not make it its own thing? Classic duxelle calls for sautéing chopped mushrooms, but I wanted to do a version where you can make a double batch of mushrooms and get both types of dips, so it’s a backwards version. The key is to let the mushrooms get really nice and brown so they don’t get liquidy.