Instructions: Mushroom Duxelles:
Melt butter in large skillet. Add onion and cook for 2 minutes, stirring frequently. Add mushrooms and continue to cook over low heat, stirring occasionally, until all of the moisture has evaporated-about 20 minutes. Season with salt and pepper to taste. Cool. Refrigerate up to one week if not using immediately.

Makes about 1 1/2 cups
To one recipe Mushroom Duxelles, add cream cheese and enough of the cream (or milk) so that it spreads easily. Transfer into shells and dust with Parmesan cheese. Bake at 450:F for 5 minutes.

NOTES: Any pastry recipe can be used to make tart shells, if desired, instead of using phyllo shells. A pastry bag or plastic bag with a snipped corner makes transferring the mushroom mixture to the tart shells easy. May be frozen before baking. Simply put filled shells back into plastic tray and re-insert tray back into original box.

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