aka Amber Fox Kitchen

Duxelles

• half a stick (1/8 lb) of butter
• 1 kg (2.2 lbs) of mushrooms, minced finely by hand (mechanical mincing just won't do it, dear)
• 1 medium onion, minced finely (or use an equivalent amount of shallot, if possible)
• 1/2 tsp salt, 1/2 tsp black pepper
• 1/2 tsp thyme

1. into the melted butter put the mushrooms, onion, salt and pepper; begin frying
2. the mushrooms will soften and release a lot of water; keep cooking until the water has evaporated and the bits are once again frying in the butter (this can take quite a long time - you will know it is ready when it has dried up and an intense mushroom aroma permeates the kitchen)
3. add the thyme, cook for another five minutes

Duxelle makes a truly decadent side dish, but its main use is as a flavouring ingredient in other dishes.

It can be added to milk or stock to make excellent mushroom soup (use white bread to thicken, add a tiny pinch of cinnamon and cream if desired).

Add it to stew or casserole, or to cooked rice, or other cooked grain. Fill omelettes with it. Use it in quiches. Sacrifice it to Aphrodite or perhaps Hades.