Nancy Young wrote:
> "aem" > wrote
>
> > This is not to be confused with a duxelles (sp?) where you chop
> > mushrooms into a small mince and wrap them in a towel and squeeze a lot
> > of (naturally occurring) water out of them. Then cook them in butter
> > till dark and dry. -aem
>
> Yikes, I have phyllo dough and I have to make those
> appetizer things. Hmmm, while I'm at it, I'll get feta and
> spinach and make up a bunch of them, too. You fold
> them up like a flag and bake them.
>
> Thanks for reminding me! Now I have a wicked craving.

Oh, yum. I wasn't thinking of those but you're right, it's a great
thing to do with duxelles. I wonder if it's too late to go to the
store.... -aem