Duxelles

Duxelles appear in many classic French stuffings and sauces, and mushroom-lovers will find that they can make a lovely spread on crackers or filling for an omelet. Supposedly created by 17th century culinary all-star Francois Pierre de la Varenne for his employer the Marquis d'Uxelles, duxelles is a finely chopped mixture of mushrooms, shallots and herbs sautéed in butter until they form a thick paste.

To make 0.5 cup, you will need some cheesecloth, 0.5 lb of mushrooms, 1.5 tb butter, 1 tsp olive oil or vegetable oil, 2 minced shallots, and 1 tb of port or sherry.

Clean and chop the mushrooms very fine.

Take a square of cheesecloth in the palm of your hand and fill with mushrooms. Wring them over a sink so that all the moisture comes out. You will probably be surprised at the amount of icky brown juice that emerges. Then again, we are talking about a fungus. You'll know that they're ready to go when the mushrooms have caked into a firm ball. Repeat until all the 'shrooms are dry.

Mince shallots.

Melt the butter with the oil over medium heat, and cook the shallots for about 1 minute. Add the mushrooms and raise the heat slightly, stirring and cooking until the liquid reduces and the mushrooms are browned. Turn off the stove and stir in the port. Now you can add salt, pepper, and other seasonings as well.

Let cool completely and refrigerate before use. They can be frozen if made in advance.

Now, what you've all been waiting for -- it's time to Put Everything Together!