Duxelles

"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."
 
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Ready In:
16mins
Ingredients:
5
Yields:
1/2 cup
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ingredients

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directions

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

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RECIPE SUBMITTED BY

<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>
 
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