|Dried wild mushrooms||2 Ounce (Use Cepes, Morels, Trompettes Des Morts Or A Mixture)|
|Madeira wine||1⁄2 Cup (8 tbs)|
|Firm mushrooms||3 Pound|
|Sweet butter||8 Tablespoon (About 1 Stick)|
|Shallots||2 Large, peeled and finely chopped|
|Finely chopped onions||1 Cup (16 tbs) (Use Yellow Ones)|
|Dried thyme||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Grated nutmeg||1 Pinch|
|Ground black pepper||To Taste|
|Finely chopped italian parsley||1⁄2 Cup (8 tbs)|
Rinse the dried mushrooms under cold running water in a strainer.
Drain and place them in a small bowl.
Add the Madeira and let stand until mushrooms are soft, at least 1 hour.
Wipe the fresh mushrooms with damp paper towels and trim the stem ends.
Mince the mushrooms.
Melt the butter in a large skillet.
Add shallots and onions and cook, covered, over low heat until tender and lightly colored, about 25 minutes.
Add minced fresh mushrooms to the skillet, raise the heat and cook, stirring, until they render their juices, about 5 minutes.
Add the thyme, salt, nutmeg, and black pepper to taste.
Meanwhile, transfer the reconstituted wild mushrooms to the food processor, lifting them from the Madeira with a slotted spoon.
Carefully pour the wine over them, discarding any sediment in the bowl, and puree until very smooth.
Add them to the skillet.
Reduce the heat and cook, stirring occasionally, until duxelles is reduced and thickened, about 40 minutes.
Near the end of this cooking time the mixture will become dry; stir constantly to prevent scorching.
Remove pan from the heat.
Taste duxelles and correct seasoning.
Stir in the chopped parsley, cool to room temperature, and cover before refrigerating or freezing.