Mushroom Stuffing

Use as a stuffing under the skin of poultry or as a filling for a rolled beef roast.

1 tablespoon unsalted butter
2 tablespoons minced shallots
1/2 teaspoon minced garlic
10 ounces button mushrooms, wiped clean, stemmed, and finely chopped
1 teaspoon salt
1/8 teaspoon freshly ground white pepper
2 1/2 tablespoons dry white wine

In a medium skillet, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds.

Add the mushrooms, 1/4 teaspoon of the salt, and white pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes.

Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.