MUSHROOMS – DUXELLES

By Coo1

Ingredients

• 6 oz white button mushrooms, cleaned and thinly sliced
• 10 oz shiitake mushrooms, stems removed and discarded , caps cleaned and thinly
• 2 large shallots sliced
• 4 TB unsalted butter
• 3/4 tsp kosher salt
• 1/8 tsp freshle ground black pepper

Preparation

Step 1

Put mushrooms and shallots in food processor fitted with the chopping lade. Pulse until finely chopped. Mushrooms and shallots should be in about 1/8 inch pieces - don’t over process.

Melt the butter in a 10 inch skillet over medium heat. Add the mushroom mixture, salt and pepper cook, stirring. When the mushrooms begin to release their moisture, turn the heat to low and cook, stirring occasionally, until the liquid has evaporated and the duxelles look dry.