Mushroom Spread a.k.a. Duxelles

Mushroom Spread a.k.a. Duxelles for Mushroom Toast and Beyond! For the Onions / Shallots: 1 yellow onion or 2 large shallots, diced 2 Tbsp olive oil or butter Set a 10 inch skillet over medium heat. Add oil or butter, onions, and salt. Cook stirring occasionally until translucent and golden brown, but not crisp. You might need to reduce heat to medium-low towards the end of cooking. This will take about 15 minutes for onions, 10 minutes for shallots. If you want to see the details of this process, here is a video:    • Make-Ahead Mashed Potatoes with Buttery On...   For Mushroom Duxelles: 2 Tbsp olive oil 1 Tbsp butter 4 large portobello mushrooms or a 1.5 Lb button mushrooms, diced 1/4 cup of dry white wine Cooked onions (see above) 2 Tbsp heavy cream 2 Tbsp sour cream Salt and black pepper to taste Set a 12 inch skillet over high heat. Add oil and butter. When butter melts, add the mushrooms, salt, and wine. Cover immediately and cook until mushrooms release their liquid, about 5 minutes. Uncover and cook to evaporate all the liquid. Reduce heat to medium and cook until browned, stirring occasionally. Add the cooked onions and cream. Scrape up the brown bits and take off heat. Season with black pepper and cool until warm (or room temp). Puree in a food processor with 2 Tbsp sour cream until coarsely chopped. Taste and adjust for salt. Can be stored in the fridge for 5 days. Rewarm before using. How to poach eggs:    • Poached Eggs for a Crowd (strainer method)   Support my channel   / helenrennie   My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK:   / helenskitchencooking   TWITTER:   / helenrennie1   INSTAGRAM:   / helen.rennie