We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
You can use any sort of fresh mushroom you want, but use shallots, not onions. This recipe is about right but it can take 1/2 hr on the stovetop to get the water out of the mushrooms, and to get the reduced flavor back into them. Constant stirring.
What are they good for?
- Stuff a boned quail from D'Artagnan with it, then the quail jus or gibier on top. - Put in a puff pastry for a treat. - Add some grated gorgonzola and stick them in wontons for a very fine ravioli. Cream sauce on top. Would work as darn good potstickers too. - Put in little tarts - use for crostini - and it's the stuff in Beef Wellington