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Ingredients

• 1/2 lb.mushrooms (morels are great, but button mushrooms work)
• 2 Tbsp. unsalted butter; divided
• 3 Tbsp. finely chopped shallot
• Salt and pepper to taste
• 1/2 tsp. dried thyme or 1 1/2 Tbsp. fresh thyme leaves
• 1/4 cup dry vermouth, sherry, or white wine

Description

This Recipe For Mushroom Duxelles Produces An Intensely Flavored Sautéed Mushroom And Shallot Mixture. I Was Introduced To The Concoction When I First Made Beef Wellington, A Classic Use Of This Semi-paste. Makes 1 Cup.

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