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
