16 mushrooms, chopped fine
1 T. tarragon, dried
2 garlic cloves, minced
1 T. margarine
Place all ingredients in skillet. Cook on low heat, about one hour, until mushrooms are dry. STir frequently. Mix approximately 1 t. duxcelle with 1 T. of mayonnaise or cream sauce and serve over bread, meat, or veggies.
**Duxcelle can be refrigerated or frozen.**
Makes 48-1 T. servings.
Nutrition Information: 5 calories; 0 g fat; 0 mg cholesterol; 0 mg sodium; 0 g carbohydrates; 0 g fiber; 0 g protein.