Duxelles - great word for mushroom paste!

I made a Beef Wellington for the 1st time on Queens Birthday, came across the need for duxelles.
I'd use a vitamix high performance blender to to process the duxelles.
I had to use a 5+ year old magic bullet, processing in batches and shaking the hell out of it to get the paste even.

Ingredients

4 large handfuls	Portobello mushrooms, chopped
1 small bunch	Fresh italian parsley, chopped
4 cloves	Garlic, chopped
3 tsp	Cracked pepper, chopped
1 tsp	Salt, to taste
1 sprig	Thyme, chopped

Directions

1. Put mushrooms, garlic, salt, pepper, thyme and parsley into a blender and make it into a it to a paste.Tip - watch out for the salt content though, to complete the wellington the duxelles is spread across a layer of parma ham, which is salty as well!
2. Dry off' the paste in a skillet to make a thick, incredibly intense duxelles
3. Spread it over the parma ham to make a layer of the wellington
4. tip: Duxelles, great word for mushroom paste, can use it for the Wellington like I did, ravioli filling, put it on toast with loads of butter, smear it on your teeth...scare the cat etc.