Mushroom Duxelles

Recipe Ingredients

4 cups	584g / 20oz	Fresh cinnamon cap mushrooms - diced
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Minced shallots or scallions
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Madeira

Recipe Instructions

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 saute the "wrung out" 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 saute for a little longer. Season to taste. Add the wine and allow it to reduce to just about nothing.

This recipe yields about 1/2 cup.

Source:
Earthy Delights at http://earthy.com

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