Recipe, Mushroom Duxell one with many uses!!

Getting right to it Mushroom Duxell is in the top ten of my favorites due to the amount of uses it has, from wellington to a simple canape garnished with fresh herbs or whipped into fresh goats cheese and pipped into puff pastry boats or, or, or and the list goes on. Mushroom Duxell is in basic finely chopped mushrooms sauteed with garlic herbs and butter almost spread like, fact some chefs make it into a spread but as for me I prefer a little consistency or a bit rustic chop if you will. Where do these names come from such as Mushroom Duxell? If you were to look into it you would find that Mushroom Duxell was given its name by a French Chef in the 17th century after the name of his employer, Marquis d'Uxelles. The quickest way to prepare the mushrooms in this case Shitake, Crimni & Oyster is in the food processor, if you prefer then I would dice them at most 1/8" or a fine dice but first let's gather what is needed for this simple and versatile recipe.

Ingredients:
1/2 lb Shitake Mushrooms
1/4 lb Oyster Mushrooms
1/2 lb Crimni or Brown Mushrooms
1/4 cup chopped Shallots
1/4 cup chopped garlic( I like allot of garlic)
2 tbsp fresh thyme
2 tbsp fresh chopped Flat Parsley
1 tbsp Olive Oil or Olive/grape seed oil blend
2 oz dry white wine

First gently and importantly wash and clean the mushrooms,(i use the stem) pat dry with a clean towel and place in food processor, pulse until mushrooms are the mentioned consistency in chop. Meanwhile heat a large saute pan over med high heat, add oil allow to heat up, add shallots and chopped mushrooms, cook for about 2 mins until the water is released from the mushrooms, add garlic, thyme a pinch of S&P, saute for 2 mins add white wine, parsley and cook uncovered stirring or tossing until all the moisture is gone from the pan but the mushrooms are not dry, taste and adjust seasoning, remove from pan and there you have Mushroom Duxell. It is not set in stone of using only the mentioned mushroom, go wild and experiment to your taste, one mushroom I would not use is the Porcini, I love Porcini Mushroom but they have a strong flavor that would take over. The Duxell is nice a top beef, chicken, game meats or even cooled on a salad, great on grilled veggie pizza or a top a crostini with a lite dusting of fresh shave Parmesan, so good and so many uses.
Enjoy!!