Duxelles (Mushroom Paste) Recipe

• 1 pound mushrooms
• 3 tablespoon unsalted butter
• 1/4 cup shallots
• 2 tablespoon dry sherry or dry port or Madeira
• kosher salt
• freshly ground black pepper

1. Place 1 pound of assorted stemmed and quartered mushrooms in the bowl of a food processor fitted with a blade attachment and pulse until very finely chopped.
2. Melt 3 tablespoons unsalted butter in a large frying pan over medium heat.
3. When the foaming subsides, add 1/4 cup finely chopped shallots and cook until softened and translucent, about 4 minutes.
4. Reduce heat to low, add chopped mushrooms, and cook, stirring occasionally, until all the liquid has evaporated and the mushrooms have formed a thick paste, about 40 to 50 minutes.
5. Season with salt and freshly ground black pepper, add 2 tablespoons dry sherry, dry port, or Madeira, and cook until evaporated, about 5 minutes.

mushrooms, unsalted butter, shallots, sherry, kosher salt, freshly ground black pepper

Taken from www.chowhound.com/recipes/duxelles-mushroom-paste-27593 (may not work)