Duxelles

Martha Stewart Living, 2005

    2 tablespoons unsalted butter                                  
    1/4 cup fine chop shallots                                     
    1 clove garlic minced                                          
    1 pound asst. mushrooms stemmed, fine chop                     
    Salt                                                           
    1 tablespoon fine chop flat-leaf parsley                       
    1/8 teaspoon pepper                                            

Serve duxelles on toast points with whipped goat cheese and fresh parsley, as shown, or use it as a filling for ravioli or omelets. The mix also freezes beautifully so prepare some now while mushrooms are at their peak, and you'll be able to feast on it for up to a month. 
 
Melt butter in a large skillet over medium heat. Add shallot and garlic; cook, stirring, until softened, about 3 minutes. Add mushrooms and 1/4 teaspoon salt; cook, stirring, until mushrooms have softened and released their liquid, about 7 minutes. Raise heat to medium-high; cook until liquid has evaporated, about 3 minutes more. Stir in parsley, 1/2 teaspoon salt, and the pepper. Let cool completely.