Here's a fiery variation on a standard duxelles. You need to use a very strong, rich mushroom to carry the intensity of the spice and garlic. Not for the timid.
Finely chop the garlic, onion, and hot peppers by hand or in a food processor.
Place them in a wok or large pan with the olive oil, and begin heating.
Chop the mushrooms separately and put them into the wok as the garlic begins
to turn golden. Stir frequently. When you have added all the mushrooms,
toss in the salt and white pepper. Turn heat to low and cook for about one
hour, stirring occasionally, until most of the moisture has been reduced
from the mixture. Use within a few weeks or freeze.