Mushroom Duxelle With Foie Gras

A blend of finely minced mushrooms and shallots flavored with cognac and dry sherry wine and seasoned with salt and pepper. Used to make different Wellingtons and used on other meats and poultry

1 lb. button mushrooms,
5 oz. shallots,
3 t. butter,
2 T. brandy,
1 T. sherry wine,
1/4 c. foie gras added during the last five minutes of cooking. If you can't find foie gras use chop liver (goose liver or duck liver). And if that's no good use chicken livers.