Duxelles,Mushroom Mixture

A sauteed preparation of seasoned chopped mushrooms, called duxelles in French, takes its name from a seventeenth-century gourmet, the Marquis d’Uxelles, who is credited with inventing the mixture. This sauce, or filling, can be used to stuff mushroom caps, fish, or vegetables, or when mixed with bread crumbs, as a stuffing for poultry. It may also be mixed with eggs, added to sauces, or used as a spread for canapes or sandwiches.

1 pound fresh mushrooms.

One-quarter cup butter.

2 tablespoons olive or oil.

3 tablespoons minced shallots or green onions.

3 tablespoons minced onions.

1 garlic clove, crushed.

Salt, and pepper to taste.

1 tablespoon chopped fresh parsley.

Clean the mushrooms and chop them finely. Put in cheesecloth and press to remove any moisture. Heat the butter and oil over a high flame. Add the shallots, onions, and garlic and saute for one minute, stirring frequently. Lower the heat and add the minced mushrooms. Saute until all moisture has evaporated and the mixture is quite thick. This will take some time. Season with salt and pepper. Stir in the parsley.