Mushroom duxelles

Yield: 1 Servings

Measure Ingredient
¼ cup Butter
1 pounds Mushrooms,; cleaned and finely chopped
¼ cup Finely chopped onion or shallots
2 \N Garlic cloves,; peeled and finely chopped
5 tablespoons Finely chopped parsley (optional)

Melt the butter in a large heavy frying pan over medium-low 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 :WELL-STOCKED PANTRY SHOW#ND7048 Posted to MC-Recipe Digest V1 #283 Date: Thu, 7 Nov 1996 08:32:28 -0500 From: Meg Antczak <meginny@...>

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