Mushroom Duxelles

This dish is really just a concentrate of mushroom flavor. It's also good in sauces, stews, stuffings, and braises. This makes about 1/2 cup.

Ingredients:

4 cups Brown Clamshell mushrooms, diced
2 tablespoons butter
2 tablespoons minced shallots or scallions
Sea salt & freshly ground black pepper to taste
2 tablespoons Madeira

Preparation:
By the handfuls, twist the mushrooms in a corner of a towel in order to extract their juices.
Heat the butter to bubbling, then use it to sauté the mushrooms over medium high heat. When the pieces begin to separate from each other - about four to five minutes - add the shallots or scallions and sauté for a little longer. Season to taste. Add the wine and allow it to reduce to just about nothing.

Directions:
This dish is really just a concentrate of mushroom flavor. It's also good in sauces, stews, stuffings, and braises. This makes about 1/2 cup.

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Mushroom Duxelles

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