MUSHROOM DUXELLE
Steps:
- In a large saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 6 minutes. Add the shallots and garlic and continue to saute for 4 minutes. Season with salt and pepper. Add the port wine and cook until almost all the liquid has cooked off, about 4 to 6 minutes. Remove the duxelle from the pan and cool completely. Season the entire quail with Essence. Stuff the quail with the duxelle and set aside.
DUXELLES: A WAY OF PRESERVING YOUR MUSHROOMS
Steps:
- Trim off, if necessary, the woody part of the mushroom stems, and with a damp cloth wipe off any dirt (don't immerse the mushrooms in water). Chop both stems and caps into small dice. Spread them out on a towel, and sprinkle the salt over them. After about 10 minutes, pat dry to remove excess juice. Meanwhile, heat the butter and oil in a fairly large skillet, toss in the shallot, and sauté it gently for about 2 minutes. When the mushrooms have released their liquid, add them to the shallot, and cook together few minutes, until the pan is dry. Cool, and store in the refrigerator for a few days or freeze.
DUXELLES
Steps:
- Melt butter in large skillet over medium heat. Add shallot and garlic, cook, stirring, until softened, about 3 minutes. Add mushrooms and 1/4 teaspoon salt, cook, stirring, until mushroms have softened and released their liquid, about 7 minutes. Riase heat to medium-high; cook until liquid has evaporated, about 3 minutes more. Stir in parsley 1/2 teaspoon salt, and the pepper. Let cook completely.
MUSHROOM DUXELLE - MY WAY!
My first time tasting a mushroom duxelle was in a French restaurant many years ago. Since then, it has become an intrical part of my cooking. This recipe has been changed from the original to become more "every day" cooking friendly.( I also have a less expensive, lower fat version of this-recipe#166346
Provided by Happy Harry 2
Categories Sauces
Time 50m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Heat a large skillet that has a tight fitting cover.
- Add oil and bring just below smoking level.
- Add shallots, stir well to coat. Lower heat to medium-high. Fry shallots until they just start to turn golden brown.
- Add all the peppers, Season with the salt and pepper. Cook, stirring frequently, until they just start to become soft.
- Add all the mushrooms on top. Do Not Mix!
- Cover skillet, turn heat to low. Let simmer 10 minutes, then uncover.
- Add garlic and stir everything together.
- Continue to cook, UNCOVERED, until mushrooms have wilted to half the amount you started with -- about 15 minutes on low heat.
- You will have liquid from the mushrooms when finished. I keep the liquid with the mix as it adds flavor to most everything you use it for.
- *If you choose not to use shallots, you can use any type of onion you wish.
- This cooks down a great deal so plan accordingly. I always make more than I need because this freezes so well and can be use in so many different recipes.
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.
DUXELLES - A SIMPLE SPREAD
Named for the 17th-century French Marquis d'Uxelles, Duxelles is an adaptable, delectable mixture of finely chopped mushrooms, shallots, and herbs. Serve on toast points with whipped goat cheese and fresh parsley, as shown, or use it as a filling for ravioli or omelets.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium heat. Add shallot and garlic; cook, stirring, until softened, about 3 minutes. Add mushrooms and 1/4 teaspoon salt; cook, stirring, until mushrooms have softened and released their liquid, about 7 minutes. Raise heat to medium-high; cook until liquid has evaporated, about 3 minutes more. Stir in parsley, 1/2 teaspoon salt, and the pepper. Let cool completely.
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