Mushroom Duxelles

From chef and author Emeril Lagasse

From Emeril Lagasse's new cookbook, "Emeril's Delmonico: A New Orleans Restaurant with a Past." A great side for any dish or as an ingredient that calls for mushrooms. Emeril made this while Good Morning America visited the UK.

1 tbsp. unsalted butter
2 tbsp. minced shallots
1/2 tsp. minced garlic
10 oz. button mushrooms, wiped clean, stemmed and finely chopped
1/4 tsp. salt
1/8 tsp. ground white pepper
2 1/2 tbsp. dry white wine

Melt the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt and pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using. Serve immediately.