Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Hank Azaria’s touching, humorous, and often enlightening journey from a man who is not even sure he wants to have kids, to a father going through the joys, trials and tribulations of being a dad.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
They say every picture tells a story and AOL On's new original series My Ink proves it. Travel along as some of the world's greatest athletes bring their tattoos to life through exclusive interviews and visits to their favorite tattoo parlors.
Discover crowdfunded small business success stories with author, comedian, and entrepreneur Baratunde Thurston.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Iconic potter, designer, author and personality Jonathan Adler shares his unique perspective on creativity. Showcasing the inspiration Jonathan finds in the most unlikely people and places, Inspiration Point will add style, craft and joy to your life.
Serving Innovation gives a fresh look into the stories and passions that motivate some of the most innovative tastemakers in America.
A documentary directed by Alex Winter exploring the Napster downloading revolution; the kids who created it, the bands and businesses that were affected and its impact on the world at large.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
In this food tutorial learn a simple recipe for making mushroom duxelle.
Tags:mushroom duxelle recipe,chefrobertkhoury,cooking tips,How to Cook,how to make mushroom duxelle,mushroom duxelle,mushroom recipe,Vegetarian Recipe
Grab video code:
We are going to make Mushroom Duxelle. We are using one pound of mushrooms, domestic mushrooms, five ounces of shallots. The seasoning will be done at the end because this is a reduced item and if you season it now, it might come out too salty or too spicy with the pepper. You cut the mushrooms in quarters to make it easier for the Cuisinart and the shallots also. Pulse it a little, it mixes it up, and just let it run. This has to be very fine. This is used in making primarily all type of Wellington dishes. You might have to help the Cuisinart a little bit by just going in there and turning this a little bit and then letting it run. This is kind of a dry mixture so you can help it along. Put in three tablespoons of butter in the skillet and then put this puree mixture of mushrooms in there. This is going to take a while to cook down, all the moisture will cook out of it and we will have a fairly dry mix. And then we will go about seasoning it. We will add a little sherry, a little brandy at the end. And then I will let you know what the yield will be on this and how much of a certain item that you can make with this. It might seem like a lot but do not forget this is going to cook down, start off with a high flame and then reduce it down to a moderate flame, as I said this will take a little while to cook.
Give it a good mix and we are going to lower the flame in a minute and just let it reduce. Notice how it is reducing? Not a high flame now, this will take sometime and I will let you know how long it takes. See, we are 10 minutes into the cooking and it has not reduced much. We are going to add two tablespoons of brandy at this point. Notice how wet the mix is. When we are done we need it very dry. Well, it is almost done. As you see there is very little moisture left and this is taken almost 20 minutes but it is still not ready. This mix has to be dry. If not, then its application later whether do you stuff a piece of veal chop with a Mornay sauce over it or a Wellington. We do not want the wetness in there from the mushroom. We only want the flavor. Okay, we are just about at the 25-minute mark and as you see now it is done. How can you tell? It is starting to stick a little bit to the pan, not burning just sticking, that means the moisture is gone. We are going to add one tablespoon of sherry, an eight of a teaspoon of black pepper, and a quarter of a teaspoon of sea salt. We will give it a mix and we will taste it, it might need more seasoning. This is done, what do you with this now? After it cools down, you put it in the refrigerator. If you are going to make something tomorrow with a Wellington type dish or anything else it is fine, two days from now it is still fine. I need to add another quarter teaspoon of salt, this is fine. After this cools down, after it is refrigerated, we can also add some goose liver—use it for stuffing. And if it is going to be used like for a Kosher Wellington you will add some, after this is cold, some cold chopped liver to it. Delicious!
The yield on this, this would be good enough, a nice amount fillet beef Wellington about 10, chicken Wellington about 10, so you have an idea.