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.