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Duxelles
Yield: 2 cups

1/2 c butter
2 tb onion, minced
2 shallots, minced
1 lb mushrooms, minced
1/2 ts salt
1/4 ts white pepper
1/3 c Madeira Wine

Melt the butter in large skillet. Add onions and shallots and cook
briefly over medium high heat. Add mushrooms and continue to saute,
stirring frequently until all of the liquid that is released from
the mushrooms has evaporated, about 20 minutes. Once the mushrooms
are darkened and dry, add the salt, pepper, and Madeira. Continue
to cook until the liquid has evaporated and the mixture is thick
again, about five or six minutes more. Adjust the seasonings.

Note: For a quick and delectable hors d'oeuvre, spoon Duxelles
into a bowl and surround with Melba Toast or other fine cracker.

Duxelles will keep refrigerated up to two weeks or frozen for three
months. Before using, reheat in micro to soften.

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