Mushroom Duxelles

By á-170456

Ingredients

• 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

Details

Servings 1

Preparation

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.