Duxelles Bruschetta Food

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.

DUXELLE BRUSCHETTA

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

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

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.