How to make Duxelles (Mushroom Paste) for beef wellington ahead

making that cell duxelle is a fancy work for the mushroom pace go into the beef wellington so if you make the whole people on time including the duck sell the mushroom pace completely entire process it takes a very long time so I always make them ahead of the time and I use white mushroom and also these shiitake mushroom or gourmet mushroom blend so I mix them together I don't I don't usually just use ones but you want the type of mushroom I use of all type of mushroom and for each of those you need well this is not quite as full so did this is the gourmet mushroom you can tell they have these fancy mushrooms in it so for every one top of these one of these blender thing I usually put 3 3 cloves of garlic and a quarter of the Charlotte so I blend them and so I will I will cook oh also you put two Springs of time and let the salt and pepper just sprinkle some salt and pepper because mushroom doesn't have flavor you always have to layer them flavor it's about teaspoon full of salt then you blame them blend them [Applause] you can tell it's very pasty looking and that means it's done what I do is I remove the blade and I stick the pasty stuff mushroom has a lots of waters in it so and you can tell I have three more to go and when I'm done I'll show you how much I will make a big batch of it because my family member loves to eat beef wellington and cooking cooking these duck so it takes the longest time so I always make them a big batch and I'm ready to make the second batch okay this is the last top there's a big piece of onion hasn't been see this is a common things happen so when you open it and then you notice that if the if the onion or some stuff that it's not blind you have to go back and we blend again because you don't want a big chunks of onion so this is the last last cup of the onion the mushroom paste that I blend it and like when I said I usually make bunch of them because they had the most time-consuming by the way when you cook them there's a lots of liquid in a mushroom it takes a long time to cook them so I usually cook bunch of them like these cook them and put it in a ziploc bag and when I need it and oh I can do it sticking out from the from the freezer you saw them and I can just go from jelly and if you the first time I noticed not making these mushroom taste took the longest time so I learned I just go ahead and make them big bunch of them and when my son's friend or my husband and son they want to eat beef wellington I will have them ready by the way you wanted to rinse off these stuff right away because they turn really tasty looking but when you first finish blending it and then you rinse it off that's a lot easier than when your way into it's dry just keep it quick right then I'm gonna glue these to the stove and then show you how to cook it you're trying to start a high heat turn the stove to high heat and then put the mushroom the cell on it and then stop so you can tell if this part is the white mushroom this is the gummy mushroom or the shiitake mushroom they're a little bit darker the better the mushroom the taste the better but sometimes it depends I don't have enough of the co-main mushroom that's available in the store so I will use whatever mushrooms like the white mushroom but if I can I try to use all the comb a mushroom so you cook them until all most of the moisture goes out this is a very wet right now so you keep stirring it until all the moisture out and it's a long process and the more the moisture comes out the less that the beef wellington scheme is that the puff pastry turn to soggy so just be patient to cook all the moisture out so about 15 minutes on a medium heat you can see there's a lots of steam coming out and then at the beginning you saw that I have a full pans of these duxelle mushroom pace going to the beef wellington now after 15 minutes I only have half pants because the majority of moisture is are in evacuate and it's pretty much done you don't want it to be too dry and if it's a too dry it doesn't go on the beef wellington well so at this point I'm gonna turn out the stove and let it cool down and then I'm gonna store them and these probably can and can go into a tube batch so like these and then I put put trees put in a Tuesday plop back so I can have two rounds about four total for mountain like each time is - beef wellington and then so this will be for beef wellington and there you go this is the it has white button mushroom shiitake mushroom and gourmet mushroom for the duck cell also I called a mushroom pace to go to the beef wellington

Channel: S Sarner

Views: 873

Rating: 4 out of 5

Keywords: duxelles, Duxelles Mushroom Paste, Mushroom Paste, Duxelles (Mushroom Paste) for beef wellington, beef wellington, Beef Wellington, Soi Sarner, soi sarner, how ro make Duxelles (Mushroom Paste) for beef wellington ahead

Id: 2ehxiO5-gck

Length: 7min 41sec (461 seconds)

Published: Sat Feb 22 2020