->Duxelles 02 <-

1 pound mushrooms, minced

1 small onion, minced

2 shallots or green onions, minced

4 tablespoons butter

1 teaspoon fresh lemon juice

Salt and pepper to taste

Pinch of grated nutmeg

Place the minced mushrooms in the center of a cotton tea towel.

Twist the ends of the towel to squeeze as much liquid from the

mushrooms as possible, collecting the juices in a bowl. Save the

juice for another dish. In a saute pan or skillet, saute the

mushrooms, onion, and shallots in the butter until the onion is

translucent. Add the lemon juice, salt, pepper, and nutmeg. Continue

to cook, stirring until nearly all the moisture is evaporated.