Mushroom Duxelle

Mushroom Duxelle Ingredients

1 lb Kennett Square mushrooms --	2 oz Heavy cream
Minced very fine	1 pn Salt -- to taste
1/2 oz Shallots -- minced	1 pn White pepper -- to taste
1/2 oz Onions -- minced	2 tb Butter
3 oz White wine	2 tb Flour
1 Bay leaf

Instructions for Mushroom Duxelle

STEP ONE: Prepare the Beurre Manie-- To make Beurre Manie, rub 2 tablespoons butter and 2 tablespoons flour together in your hands to form small balls. STEP TWO: Mince the mushrooms very fine. Combine all the ingredients, except the Beurre Manie, and boil until almost dry. Remove from heat and stir in the Beurre Manie to thicken the mixture. WARNING: Do not allow the mixture to boil after you have added the Beurre Manie to it. Serve as part of "Grilled Grouper Savoy Grill" (see recipe of that name in this cookbook). Recipe By : David Leo Banks of Harrys Savoy Grill, Wilmington, DE File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: MushroomsCuisine: American

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