P.O. Box 221940
Carmel, CA 93922
P: 831-626-9000
info@lincolncourt.com

Duxelles
Show: Mar. 27, 2003

Ingredients: about 1 cup
1/2 lb Whole mushrooms or just the stems of others
2 Tbls Butter
1 Tbls Oil
2 Tbls Shallots, chopped
salt & pepper to taste

Procedure:
Process mushrooms and shallots in food processor until chopped finely. Sauté in butter and oil until dry. Season to taste with salt and pepper.
This can be frozen in ice cube trays for future use.