Recipe - Mushroom Duxelles

One fourth cup Butter
1 pound Mushrooms,; cleaned and
finely chopped
One fourth cup Finely chopped onion or
shallots
2 Garlic cloves,; peeled and
finely chopped
5 tablespoon Finely chopped parsley
(optional)

Melt the butter in a large heavy frying pan over mediumlow heat. Add the
mushrooms, onion, and garlic and cook until the moisture has cooked out and
is almost a paste, about 20 to 30 minutes. Add the parsley if desired.
Store, covered, in the refrigerator for up to a week or freeze.

Makes 2 cups
Recipe By :WELLSTOCKED PANTRY SHOW#ND7048

Posted to MCRecipe Digest V1 #283

Date: Thu, 7 Nov 1996 08:32:28 0500

From: Meg Antczak meginny@frontiernet.net