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Mushroom Duxelles


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  • 4 cups fresh cinnamon cap mushrooms diced
  • 2 tablespoons butter
  • 2 tablespoons minced shallots or scallions
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons Madeira


Servings 1


Step 1

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.

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