Ingredients
1/4 cup shallots, finely chopped
2 tbsp butter, more if pan looks dry
1 lb mushrooms, any variety, finely chopped
salt
pepper
lemon
1/4 cup parsley, finely chopped
Method
Sweat the shallots in the butter over medium-high heat until soft.
Very finely mince mushrooms while shallots sweat.
Add mushrooms and cook for about 10 minutes until the water cooks out and mixture becomes similar to the consistency of paste.
Reduce heat and continue cooking until all the moisture has evaporated.
Season with salt, pepper and some lemon.
Stir in parsley.
Use immediately or refrigerate and reheat later.