Ingredients:
* Pound of unsalted butter (1 Stick)
* 1 Pound of mushrooms, finely chopped
* 5 Shallots, finely chopped
* Cup parsley, finely chopped
* 1 Tablespoons of kosher or sea salt
* Teaspoon of black pepper
Directions:
1. Heat butter in a 1 quart souffl dish, uncovered, at 100% for 2 minutes or until melted. Add the mushrooms to the melted butter and stir to coat. Cook mixture uncovered at 100% for 5 minutes.
2. Remove mushrooms from oven and add the shallots, parsley, salt, and black pepper. Stir to mix. Cook on 100%, uncovered for 8 minutes.
Duxelle is one of those things that is good to make up ahead of time and keep around until you need to to add some "umph" to a meal. If button mushrooms are on sale, I will usually buy enough to make two batches of duxelle, divide it into small portions, freeze it, and use it as I need it. My favorite way to use it is in a Duxelle Oemlet. You can also use this to make a quick Cream Of Duxelle Soup, or stuff a chicken breast with the duxelle and some of your favorite cheese and bake. After you get use to making this, you will get always want it around. Here are some links to a couple of recipes that you can use your duxelle in:
Steamed Chicken With Duxelle
Beef Wellington
Microwave Duxelle
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