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