Exotic Mushroom Duxelle

  • 3 oz dried exotic mushrooms (reconstituted in vegetable nage)
  • 8 oz fresh mushrooms
  • ½ cup chopped onion
  • 1 tbsp chopped shallot
  • 1/3 cup white wine
  • ¼ cup chopped parsley

In a medium saucepan over medium heat sweat the onion and shallot in some olive oil, about 2-3 minutes. Add the mushrooms and wine. Cook until all the liquid is reduced, about 15-20 minutes. Remove from the heat and place into a food processor with the parsley. Pulse until you have a finely minced paste.

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