Recipe courtesy of Gourmet Magazine

Duxelles

  • Level: Easy
  • Yield: about 1 cup
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Ingredients

1 1/2 tablespoons unsalted butter

1 tablespoon very finely chopped shallot

mushrooms or just the stems

Salt and freshly ground black pepper

Directions

  1. In a skillet melt the butter over moderate heat 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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