Instructions:
- 3 oz (85 g) unsalted butter;
- 1 c (225 g) finely minced onion;
- 4 c (907 g) finely chopped fresh mushrooms;
- 2 cloves garlic, minced;
- 11⁄2 c (360 ml) white wine;
- Salt;
- Pepper to taste.
- Melt butter over medium heat and sauté onion until transparent. Add the mushrooms and garlic and cook for 3–5 minutes. Add white wine to the mixture and cook over medium-high heat until the liquid has evaporated. Season to taste with salt and pepper. The mixture can be used immediately or prepared in advance and stored in the refrigerator until ready for use.
- Duxelles are great as a stuffing for chicken, as a topping for beef, fish, or veal, in omelets, or served on crostini as an appetizer.
8 servings (enough for 20–25 tastings)
