>> three or four minutes. we do it for a couple of reasons. we want to sear in the flavor and also get that texture. one pan to begin and then you transfer into something you're going to put into the oven. >> exactly. so you can make this three days before you eat it. you're so helpful, matt, thank you. oh, that goes in here. >> sorry. i almost messed up. by the way, we also have our tasters downstairs. >> what do you think? >> a lot of great textures in here. >> this is delicious. >> so the mushrooms, i've got oysters, chest nuts, portabello,

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>> there's so many peo mle w d like we' n goingo about anything, we're unambious, ty' goi tbe ght, but that's not true. >> as always is . >> if you're a young go ev iyou're not a young all an for one.