Mushroom Duxelles

I use this as a base for my tomato, onion, and basil brushetta.

4 Tablespoons butter
3 shallots, minced (have used red onion)
1/2 pound mushrooms, finely chopped
2 Tablespoons flour
1/2 cup heavy cream (can use evaporated milk)
3 Tablespoons minced fresh or freeze-dried chives
2 Tablespoons chopped parsley or 1 Tablespoon dried
1/2 teaspoon fresh lemon juice or lime juice
1/2 teaspoon salt
1//8 teaspoon cayenne

In a large frying pan, melt butter over medium heat. Add shallots and cook until softened but not browned, about 2minutes. Add mushrooms and cook, stirring occasionally, until nearly all liquid has cooked away, 10-15 minutes.

Sprinkle flour over mushrooms and cook, stirring, until well blended, about 2 minutes. Increase heat to high, add cream, and cook, stirring well, until mixture comes to a boil, about 3 minutes. Remove from heat and stir in chives, parsley , lemon juice, salt, and cayenne. Let cool. If made in advance, cover and refrigerate up to 3 days. Freeze for longer storage.

To make bruschetta:

Toast baguette slices under broiler, spread with duxelles, top with a mixture of chopped tomato, green onion, shredded fresh basil, olive oil, balsamic vinegar, salt and pepper. (A salsa-like texture) Sprinkle with grated Parmesan or Pecorino cheese. Broil until cheese melts and topping is bubbly.