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Mushroom Duxelle

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INGREDIENTS

1-1/2 oz. butter
3/4 cup minced onion
1 tbsp. minced garlic
12 oz. finely chopped button mushrooms
6 oz. finely chopped portabella mushrooms, black gills removed
3 oz. finely chopped shiitake mushrooms, stems removed
2 tsp. finely chopped fresh sage
1-1/2 oz. brandy or cognac
4 tsp. tomato paste
1 tsp. kosher salt
1/2 tsp. fresh ground black pepper

INSTRUCTIONS

  1. 1
    Melt butter in large skillet; sauté onions and garlic until golden. Add mushrooms and sage; cook over medium-low heat until mixture is almost dry.
  2. 2
    Add brandy; ignite to burn off alcohol. Add tomato paste and cook over low heat until mixture is very dry. Season with salt and pepper.

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