Mushroom Duxelles
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A French method of preserving mushrooms for use in fillings, soups, and sauces. Duxelles should be cooked until all moisture is absorbed. INGREDIENTS 4 tablespoons butter 1/2 onion, finely chopped 1 pound mushrooms, finely chopped Salt Freshly ground pepper Melt the butter in a very large skillet over medium heat, add the onion, and cook, stirring, for 2 minutes. Add the mushrooms and continue to cook over low heat, stirring occasionally, until all the moisture has evaporated - about 20 minutes. Season to taste. Cool, then put in a container and close tightly. Refrigerate or freeze until needed. Makes 1-1/2 cups