MUSHROOM DUXELLE

We make this for Beef Wellington, but it is great wherever mushrooms would be good.

Ingredients:
3 shallots, minced
1 head garlic, cleaned, sprout removed, sliced
3 Tablespoons EVOO
8 ounces each Chanterelles, shredded, cremini, sliced, and oyster, sliced
EVOO as needed
Seasoning as needed including sea salt, round coriander, and ground black pepper
1/4 cup fresh parsley, chopped

Method: 
Combine shallots, garlic, oil and a healthy pinch salt in a medium sauté pan. Heat on medium low and cook slowly until aromatics are slightly caramelized. Remove from heat and hold.
Meanwhile, combine mushrooms with salt, pepper, and coriander in a large bowl.  Add enough oil to just lightly coat mushroom.  Spread coated mushrooms onto a large sheet pan; roast at 450ºF for 10-15 minutes, or until mushrooms are roasted and lightly dried and brown from the process. Remove and combine with aromatics and parsley. Refrigerate until ready to use.

Note: Depending upon consistence and use, you may need to add some reduced cream and /or bread crumbs to improve the binding.