Chester wrote:

> What kind of wine did you use? Daniel and Jen said any decent white
> would do, but if we made it again we'd use a sweeter wine.

If you were just making generic duxelles, a decent white would do. But you
were making the duxelles expressly for this particular recipe, and as I
mentioned in an earlier post, Madeira is a pretty sweet wine. That was the
first thing I latched onto in Chemo's post.

Bob