Mushroom Sauce

Mushrooms are a great all-purpose ingredient when seared to give them flavor. I like to make what the French call a duxelles, finely diced mushrooms (they cook better when diced, but you can finely chop them if you wish), sautéed and flavored with wine and shallot. This versatile preparation can be used as a stuffing for ravioli or to sauce meat; blended with cream for a mushroom soup or a mushroom cream sauce; or simply served as a bed for sautéed or roasted fish, which is what I re