Recipe Archives->Vegetables->Duxelles 02

Duxelles 
Makes 1 cup

1 pound mushrooms, minced
1 small onion, minced
2 shallots or green onions, minced
4 tablespoons butter  
1 teaspoon fresh lemon juice
Salt and pepper to taste
Pinch of grated nutmeg
  
Place the minced mushrooms in the center of a cotton tea towel.
Twist the ends of the towel to squeeze as much liquid from the
mushrooms as possible, collecting the juices in a bowl. Save the
juice for another dish. In a saute pan or skillet, saute the
mushrooms, onion, and shallots in the butter until the onion is
translucent. Add the lemon juice, salt, pepper, and nutmeg. Continue
to cook, stirring until nearly all the moisture is evaporated.

Printable version: duxelles02.txt.