I made the Duxelle last night that will go in the wellingtons this weekend.
I've never made this before so I'm not sure what it supposed to look like. I was told that is okay to chop then puree the s'rooms in the F/P, then saute slowly with a generous pat of butter, and finish it off with some maderia/cognac.
The mushrooms are chopped very fine and almost like a dark black paste. i cooked it between my stainless pan and another big cast iron pan, it has a lot of liquid, so i dumped everything on a fine mesh sieve and drained it for a few hours- Back in the pan on the burner- after rendering out most of the liquid and it tastes kind of bitter (i don't think it is burnt or anything). Is it supposed to be like this? did i do something wrong?
i've only used button whites and criminis
should i start over with another method or is this they way it is supposed to be?