DUXELLES is one of the foundations of French cooking. It is used by itself, or mixed with chopped meats and herbs to form stuffings. To chop the mushrooms by hand is time-consuming and tedious, but a food processor will do the work in seconds.
5shallots or 1onion, finely chopped
1poundwhite mushrooms, washed, dried, and finely chopped
⅛teaspoon freshly ground pepper
In a large skillet, melt the butter over medium-high heat. Add the shallots or onion and cook until softened but not browned, about 2 minutes.
Add the mushrooms, increase the heat to high, and sauté until most of the water has evaporated and the mushrooms begin to brown, about 5 minutes. Season with the salt and pepper and remove from the heat.