Mushroom Duxelles

Use this to fill croustades for appetizers, or as a sauce to cook pork chops in, or as a base for mushroom soup.

Ingredients:

4 Tbsp butter

3 Tbsp chopped shallots

1/2 lb mushrooms, finely chopped

2 Tbsp flour

1 cup cream

1/2 tsp salt

1/8 tsp cayenne

1 Tbsp finely chopped parsley

1 1/2 Tbsp finely chopped chives

1/2 tsp lemon juice

Serves 6-8 as an appetizer

Method:

In a heavy 10-inch frying pan, slowly melt the butter. Before the foam subsides, add the shallots, Stir them constantly, over moderate heat, for about 4 minutes; then stir in the mushrooms. Mix them well into the butter and see they are thoroughly coated before leaving them on their own. In a few minutes they will begin to give off a good deal of moisture. Stir them from time to time, and continue to cook until all the moisture has evaporated -- 10 to 15 minutes. Then remove pan from the heat.

Sprinkle the flour over the mushrooms and stir thoroughly until not a trace of flour is visible. Immediately pour the cream over this and stirring constantly, bring mixture to a boil. It will thicken heavily. Turn heat down to barest simmer and cook a minute or two longer. Remove pan from the heat and stir in the salt, cayenne, parsley, chives and lemon juice.

If using this as a sauce, you may need to add liquid to the mushroom mixture. Use stock, white wine, milk or water to thin.