In a skillet melt the butter over moderate heat and cook the shallot for about 30 seconds. Add the chopped mushrooms, salt and pepper and cook until the liquid rendered from the mushrooms evaporates, about 10 minutes. This recipe yields about 1 cup duxelles.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8886 broadcast 05-16-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

-20-1998