| Yield 1X: | 64.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Onion | ||
| Portions: | 32.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 7.4.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Shallots, minced | 2.00 | 4.00 | 6.00 | |||
| Butter | 2.00 | 4.00 | 6.00 | |||
| Crimini mushrooms, grind through med. die | 5 | 10 | 15 | |||
| Fresh thyme leaves | 0.25 | 0.50 | 0.75 |
Carefully measure and prepare all ingredients.
Heat a suitable pot over medium-high heat, and add butter and shallots. Sweat shallots until soft,
then add mushrooms. Increase heat to high. Cook, stirring occasionall, until the mixture becomes completelly dry. Season top taste with salt and pepper.
Transfer to a storage container, and allow to cool. Cover, label, date, and initial. Store refrigerated.