Categories: Sauces, Italian 
      Yield: 1 servings 
  
    1/2 lb Mushrooms                         1/2 ts Thyme 
      1 md Onion; cut in eighths                    Salt and pepper; to taste 
      1 tb Butter                          
  
  Duxelles are a basic ingredient that are used in many other recipes, such 
  as stuffing for roast chickens, filling for ravioli or a base for sauces. 
   
  PLACE MUSHROOMS AND ONION in a food processor and puree. Melt the butter on 
  a skillet and add the puree, thyme, salt and pepper. Cook, stirring 
  occasionally, until the mixture is completely dried out. Let cool before 
  stuffing the caps. 
   
  Makes 1/2 Cup 
   
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK