I was taught that making a proper duxelles is a time-consuming [but rewarding] process. 4 finely minced shallots, or a small red onion, are sauteed in butter until soft and lightly caramalized. Add 2 cloves finely minced garlic, and saute some more. Meanwhile, back at the Cuisinart: Process 1# mushrooms until they resemble coarse corn meal. Turn them out into a fine sieve, piece of cheesecloth or clean dishtowel, and squeeze until you've removed as much liquid as possible. Add the mushrooms to the shallots and garlic and continue cooking until the mushrooms are lightly browned. Stir in 1 TBS sherry, red wine or brandy. Cook until the liquid is reduced. Season with salt & pepper. Okay, that's the traditional method I learned. I recently watched an episode of Emerill in which he was demonstrating how to make duxelles. He threw the mushrooms into the food processor, then everything went into the pan all at once to be cooked until sort of dry. Finish with a little sherry and essence of emerille. BAM! After that, I watched a video on YouTube that showed some guy putting everything -- shallots, garlic & mushrooms -- into the food processor and let it run till it became a smooth paste. Then he put it into the skillet with butter and "sauteed (?)" til sort of dry. Add sherry and seaon. I was taught that the reason for squeezing the liquid out is because Duxelles is essentially a mushroom reduction, and the juice adds an undesirable bitterness to the finished product. If this is so, how can either of the above methods be called proper duxelles?