|Mushrooms||1 Pound, wiped clean (450 Gram)|
|Butter||125 Gram (1/2 Cup)|
|Shallots||2 , chopped|
|Black pepper||To Taste|
Chop the mushrooms finely, including the stalks.
Put them on a clean cloth or on a paper towel, twist the towel and squeeze out any moisture.
Melt the butter in a frying pan and fry the shallots gently for about 5 minutes.
Stir in the mushrooms and seasoning and cook over moderate heat, stirring constantly, for 40 to 50 minutes or until almost all the moisture has evaporated and the mixture is thick and rich.
Remove the pan from the heat and use immediately or store in the refrigerator.