Duxelles

• 10 3/4 cups sliced mushrooms (about 3 pounds)
• 1 tablespoon olive oil
• 3/4 cup minced onion
• 1/2 cup minced leek (about 1 small)
• 2 garlic cloves, minced
• 1/2 cup minced fresh parsley
• 3 tablespoons minced fresh chives
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Place about 2 cups mushrooms in a food processor, and pulse 12 times or until finely chopped, scraping sides of bowl occasionally. Place chopped mushrooms in a large bowl. Repeat procedure in batches with the remaining mushrooms.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, leek, and garlic to pan; saute 3 minutes or until tender. Stir in mushrooms; saute 30 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in parsley, chives, salt, and pepper. Cool completely.

mushrooms, olive oil, onion, garlic, parsley, fresh chives, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/duxelles (may not work)