Print this recipe out and cut along the dotted lines. Return to the existing page
½ lb. finely chopped mushrooms
2 Tbsp. chopped shallots or ¼ cup chopped onions
3 Tbsp. olive oil
2 Tbsp. butter
half of a freshly grated The Spice Hunter East/West Indies Whole Nutmeg
A gourmet seasoning added to sauces, gravies, meat or fish. A convenient way to use up mushroom stems. Squeeze as much liquid as possible out of the mushrooms by twisting and pressing in a cloth. Sauté onion or shallots in olive oil and butter until golden. Add mushrooms and freshly grated nutmeg. Cook over high heat briefly to absorb the liquid. Store in refrigerator.