Mushroom Duxelles

• 1 medium onion or ½ cup shallots, cut in chunks
• 2 to 3 Tbsp margar

Steel Blade: Process onion or shallots until finely chopped, about 6 seconds. Melt margarine or butter in a nonstick skillet. Sauté onion on medium heat until transparent, about 5 minutes. Do not brown.

Process mushrooms until finely chopped, about 10 seconds. Wrap mushrooms in a tea towel and wring out excess moisture. Add mushrooms to skillet, sprinkle with lemon juice and cook