Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Mushrooms |
| 1 medium | Onion; cut in eighths |
| 1 tablespoon | Butter |
| ½ teaspoon | Thyme |
| \N \N | Salt and pepper; to taste |
Duxelles are a basic ingredient that are used in many other recipes, such as stuffing for roast chickens, filling for ravioli or a base for sauces.
PLACE MUSHROOMS AND ONION in a food processor and puree. Melt the butter on a skillet and add the puree, thyme, salt and pepper. Cook, stirring occasionally, until the mixture is completely dried out. Let cool before stuffing the caps.
Makes ½ Cup
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK