I have recently, for whatever reason, been having trouble with my mushroom duxelle. Here is my method... tell where I am going wrong. I remove the 'gills' under portabellas and set them aside. I stem shiitakes and set aside. I food-process the portabellas, shiitakes and domestics and set aside. In a large stock pot, I melt butter and saute some shallots and a bit of garlic. I add the processed mushrooms and cook... and cook... and cook. My problem... It never seems to tighten/dry out. I always seem to have an excessive amount of moisture. I have tried adding bread crumbs after cooking to soak up the excess moisture, however it damages the quality of the product. Any suggestions? Thanks!