For the Mushroom Duxelles Filling: Heat butter in a medium saucepan over medium-high heat until foaming. Add onion (or shallots) and cook, stirring, until tender, about 3 minutes. Add mushrooms and cook, stirring, until water has released and evaporated, about 3 minutes. Continue to cook mushrooms, scraping up browned bits from bottom frequently, until darkened and fragrant, about 8 minutes. Stir in parsley and nutmeg, season with salt and pepper, and cook mushroom duxelles for 1 minute longer. Set aside, pressing plastic wrap against the surface to keep it from drying out.
Published at Tue, 22 May 2018 12:58:28 +0000