Duxelles 14

Saute the mushrooms in butter and oil, adding minced shallots or green onions at the end. Remove to a side dish. Pour the Madeira into the sauteing skillet and boil it down rapidly until it has reduced by half. Add the sauce and simmer for 2 to 3 minutes. Then stir in the sauteed mushrooms and simmer a moment more to blend Savors. Correct seasoning. (*) May be made ahead of time. Dot top of sauce with butter and set aside. Reheat just before serving. Off heat, stir in the enrichment butter. [Mushroom Duxelles-Minced Mushrooms Sauteed in Butter] Duxelles is a dry, mushroom flavoring for many kinds of stuffings and quick mushroom sauces; once made it will keep for several weeks under refrigeration or may be frozen. The juice is squeezed out of the raw minced mushroom so that the cooked duxelles will be as dry as possible; if the duxelles were wet it would dilute and soften a stuffing. For about 1 cup