Duxelle Bruschetta Food
DUXELLES BRUSCHETTA
This tasty new twist on an old favorite is so delicious! This recipe is elegant, easy to make and very colorful. VIDEO https://youtu.be/OfjN_ZfoAYA
Provided by CLUBFOODY
Categories < 15 Mins
Time 12m
Yield 16 pieces
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine tomatoes, thyme, oil, vinegar, salt and pepper. Stir well and set aside.
- On one side only, brush oil on bread slices, covering the entire surface. Place oiled slices on a baking sheet lined with foil and transfer under the broiler with the rack positioned at the top of the oven; grill until brown, about 2 to 2 ½ minutes.
- To assemble the bruschetta, spread a good amount of goat cheese followed by tomato mixture. Drizzle pomegranate molasses over and garnish with chives. 8 servings.
Nutrition Facts : Calories 191.4, Fat 1.6, SaturatedFat 0.4, Sodium 365.4, Carbohydrate 36.6, Fiber 1.7, Sugar 2, Protein 7.7
DUXELLE BRUSCHETTA
This tasty new twist on an old favorite is so delicious! This Duxelles Bruschetta recipe is elegant, easy to make and very colorful.
Provided by Francine Lizotte
Categories Appetizers
Time 12m
Number Of Ingredients 11
Steps:
- In a mixing bowl, combine tomatoes, thyme, oil, vinegar, salt and pepper. Stir well and set aside.
- On one side only, brush oil on bread slices, covering the entire surface.
- Place oiled slices on a baking sheet lined with foil and transfer under the broiler with the rack positioned at the top of the oven; grill until brown, about 2 to 2 ½ minutes.
- To assemble the bruschetta, spread on a good amount of goat cheese followed by the duxelles and then top with the tomato mixture. Drizzle pomegranate molasses over and garnish with chives.
DUXELLES
A simple 3-step preparation. Courtesy Gourmet Magazine/Sara Moulton A good way to use mushroom stems after you make stuffed mushrooms or something with just the caps.
Provided by Queen Dragon Mom
Categories Low Protein
Time 16m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- In a skillet melt the butter over moderate heat.
- Add and cook the shallot for about 30 seconds.
- Add the chopped mushrooms, salt and pepper and cook until the liquid rendered from the mushrooms evaporates, about 10 minutes.
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- Divide chopped mushrooms into thirds; transfer mushrooms to doubled paper towels. Squeeze to remove liquid; let rest for several minutes and squeeze again. Set aside. (See Tip 5)
- Heat butter in a 12-inch nonstick pan over medium heat. When butter has melted, add shallots and cook for 3 to 4 minutes, or until softened. Do not allow shallots to brown. (See Tip 6)
- Increase heat to medium high and add mushrooms, salt and pepper. Cook, stirring frequently until liquid has evaporated, about 2 minutes.
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- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and garlic; sauté 10 minutes or until most of the liquid evaporates. Add parsley and remaining ingredients; cook 2 minutes, stirring occasionally. Spoon 1 tablespoon duxelles onto each bread slice. Serve immediately.
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