Ingredients

• 3 tablespoons olive oil
• 1/2 pound Shiitake, cleaned, stemmed, and coarsely chopped
• 1/4 cup minced shallots
• 2 tablespoons minced garlic
• 1 cup port wine
• Salt and black pepper
  

Directions
In a large saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 6 minutes. Add the shallots and garlic and continue to saute for 4 minutes. Season with salt and pepper. Add the port wine and cook until almost all the liquid has cooked off, about 4 to 6 minutes. Remove the duxelle from the pan and cool completely.  Use this sauce over any dish of your choice or this preparation freezes beautifully to preserve for later use.   Enjoy!