THIS préparation is often called for in fine dishes and lends a very special flavor. Since it is called for in varying amounts, I give you the recipe for !/2 pound of mushrooms which will yield about half a cupful of duxelles. This can easily be doubled if necessary.
Clean, wash, and mince the mushrooms. Place them in a piece of cheesecloth or clean toweling and twist them into a ball, squeezing very hard to remove all the water.
In a small saucepan, heat together 2 teaspoons each of butter, minced shallot, and minced onion.
Cook over moderate heat for about 3 minutes, or until the vegetables are tender but not browned. Add the mushrooms, and cook over low heat until the mixture is almost dry. Season lightly with salt and pepper.
