|Shallots/2 green onions (white part only, cut into 1-inch lengths)||2|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
Insert metal blade.
Break any large mushrooms into quarters; then place mushrooms in work bowl, half at a time (or all at once in a large-capacity processor).
Process, using on-off pulses, until very finely chopped but not pureed.
Transfer to a bowl.
Finely chop shallots.
Melt butter in a wide frying pan over medium heat.
Add mushrooms and shallots and cook, stirring frequently, until liquid has evaporated and mixture is dark brown (about 15 minutes).
Season to taste with salt and pepper.
Spoon into small containers, cover, and refrigerate for up to 1 week (freeze for longer storage).