Duxelles

Submitted by Queen Dragon Mom

"A simple 3-step preparation. Courtesy Gourmet Magazine/Sara Moulton A good way to use mushroom stems after you make stuffed mushrooms or something with just the caps."

 

• Ready In: 16mins
• Ingredients: 5
• Yields: 1/2 cup

ingredients

• 1 1⁄2 tablespoons unsalted butter
• 1 tablespoon very finely chopped shallot
• 1 lb finely chopped whole cultivated mushroom
• salt
• black pepper, freshly ground

directions

1. In a skillet melt the butter over moderate heat.
2. Add and cook the shallot for about 30 seconds.
3. Add the chopped mushrooms, salt and pepper and cook until the liquid rendered from the mushrooms evaporates, about 10 minutes.