dux
 
Alex and Evan in L.A. found themselves a bunch of fresh chanterelles at the farmer's market, so they did what any booze-loving vegetarian former line cooks would do---they whipped up a batch of duxelles. It's
classic French (say it 'duke-sell') for olive oil-preserved mushrooms roasted with shallots and wine. Nearly a tapenade, the stuff worked on vegan bruschetta and on top of the gorgeous spinach and pine nut pasta handrolls left over from Elf Café.

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