Step 1

Finely chop the mushrooms in 1/4 to 1/8-inch pieces. (See Tip 4)

Step 2

Divide chopped mushrooms into thirds; transfer mushrooms to doubled paper towels. Squeeze to remove liquid; let rest for several minutes and squeeze again. Set aside. (See Tip 5)

Step 3

Heat butter in a 12-inch nonstick pan over medium heat. When butter has melted, add shallots and cook for 3 to 4 minutes, or until softened. Do not allow shallots to brown. (See Tip 6)

Step 4

Increase heat to medium high and add mushrooms, salt and pepper. Cook, stirring frequently until liquid has evaporated, about 2 minutes.

Step 5

Add 2 Tablespoons Madeira; continue cooking over medium high heat until liquid has evaporated, about 2 minutes. Correct seasonings.

Step 6

Yield: About 1 3/4 cups. (See Tip 7)