DUXELLES

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Duxelles image

A simple 3-step preparation. Courtesy Gourmet Magazine/Sara Moulton A good way to use mushroom stems after you make stuffed mushrooms or something with just the caps.

Provided by Queen Dragon Mom

Categories     Low Protein

Time 16m

Yield 1/2 cup

Number Of Ingredients 5

1 1/2 tablespoons unsalted butter
1 tablespoon very finely chopped shallot
1 lb finely chopped whole cultivated mushroom
salt
black pepper, freshly ground

Steps:

  • In a skillet melt the butter over moderate heat.
  • Add and cook the shallot for about 30 seconds.
  • Add the chopped mushrooms, salt and pepper and cook until the liquid rendered from the mushrooms evaporates, about 10 minutes.

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