Mushroom And Leek Duxelles Food

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MUSHROOM DUXELLES



Mushroom Duxelles image

This recipe for mushroom duxelles produces an intensely flavored sautéed mushroom, shallot, and herb mixture used for beef Wellington.

Provided by Kevin D. Weeks.

Categories     Appetizer     Dinner     Entree     Ingredient

Time 15m

Number Of Ingredients 7

8 ounces mushrooms (any kind, or variety)
2 tablespoons unsalted butter (divided)
1 medium shallot, finely chopped (about 1/4 cup)
1/2 teaspoon dried thyme (or 1 1/2 tablespoons chopped fresh thyme )
Salt, to taste
Freshly ground black pepper
1/4 cup dry vermouth (or sherry or white wine)

Steps:

  • Gather the ingredients.
  • Finely chop the mushrooms in a food processor.
  • Scrape the mushrooms onto a clean cotton kitchen towel. (Choose an old towel as the mushrooms will stain it. Do not use terry cloth.)
  • Over a sink, twist the towel around the mushrooms to wring out as much liquid as possible.
  • Heat a large (10-inch) nonstick skillet over medium to medium-high heat.
  • Add 1 tablespoon of the butter and swirl to melt and avoid burning.
  • Add the mushrooms, shallot, thyme, a pinch of salt, and a pinch of black pepper.
  • Cook until the mushrooms release their liquid and continue to cook until the liquid evaporates and the mushrooms appear dry and begin to brown, about 5 minutes, stirring frequently.
  • Stir in the remaining 1 tablespoon butter and, when melted, add the vermouth.
  • Cook until the vermouth has evaporated, stirring frequently. Taste and season with additional salt and pepper, if desired.

Nutrition Facts : Calories 98 kcal, Carbohydrate 7 g, Cholesterol 15 mg, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, Sodium 83 mg, Sugar 2 g, Fat 6 g, ServingSize 1 cup (1 serving), UnsaturatedFat 0 g

MUSHROOM DUXELLE



Mushroom Duxelle image

Provided by Food Network

Categories     side-dish

Yield about 2 to 3 cups

Number Of Ingredients 7

3 tablespoons olive oil
1 pound wild mushrooms, cleaned, stemmed, and chopped
1/4 cup minced shallots
2 tablespoons minced garlic
1 cup port wine
Salt and black pepper
1 deboned quail, carcass remove and skin in tact

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.

MUSHROOM DUXELLE FOR PHYLLO KISSES



Mushroom Duxelle for Phyllo Kisses image

Provided by Food Network

Number Of Ingredients 9

2 tablespoons unsalted butter
2 cups finely diced fresh wild mushrooms ( you can also use dried mushrooms)
1 small shallot finely chopped
2 cloves finely chopped garlic
1 heaping tablespoon of Boursin Cheese
2 heaping tablespoons grated Asiago Cheese
Salt and pepper to taste
1/2 stick unsalted butter
1 box phyllo pastry defrosted

Steps:

  • In a large skillet, melt 2 tablespoons of butter and saute the mushrooms for 15 to 20 minutes until all the moisture is gone. Add the shallots and garlic and saute 2 minutes longer. Remove the skillet from the heat and add in the Boursin, Asiago, salt and pepper. Mix thoroughly and allow it to cool in an uncovered bowl. While the mushroom mixture is cooling prepare the phyllo. Layer 3 sheets of phyllo pastry, lightly brushing each layer with melted butter using a pastry brush. Cut the layered phyllo into 4-inch squares using a pastry wheel or sharp knife. Keep pastry covered with a lightly damp towel until ready to fill. Using a spoon, place a small amount of the mushroom duxelle into the center of each Phyllo square and draw the corners of the squares up to the center and twist. Lightly brush with melted butter and place in a lined baking sheet. Bake for 7 to 10 minutes at 350 degrees.

MUSHROOM AND LEEK DUXELLES



Mushroom and Leek Duxelles image

Use to make chef Pierre Schaedelin's Open-Faced Baguette with Mushrooms and Artichokes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes enough for 12 servings

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1/2 small onion, coarsely chopped
1/2 pound cremini or porcini mushrooms, sliced
Coarse salt and freshly ground black pepper
1 small leek, cleaned, trimmed, and chopped
1 teaspoon sherry-wine vinegar

Steps:

  • Heat 1 1/2 teaspoons olive oil in a medium skillet over high heat. Add onion and cook, stirring, until golden, 2 to 3 minutes. Add mushrooms and cook, stirring, 2 to 3 minutes. Reduce heat to medium and add 1 tablespoon water; season with salt and pepper and cook until mushrooms are tender, about 5 minutes more.
  • Remove from heat and transfer to the bowl of a food processor; pulse 2 to 3 times to coarsely chop. Set chopped mushroom mixture aside.
  • Add remaining 1 1/2 teaspoons olive oil to skillet and heat over high heat. Add leek and season with salt and pepper; cook, stirring until leek is tender, 3 to 5 minutes. Add chopped mushroom mixture to skillet and stir to combine. Remove from heat and add vinegar; stir to combine. Transfer to a bowl and let cool to room temperature before using.

MUSHROOM DUXELLES AND PATE PLATTER WITH SLICED BAGUETTE



Mushroom Duxelles and Pate Platter With Sliced Baguette image

Serving a French meal? Why not start out with an easy appetizer platter! This recipe is by Rachael Ray.

Provided by LifeIsGood

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 lb cremini mushroom, coarsely chopped
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 large shallot, finely chopped
1/2 teaspoon ground thyme
salt & freshly ground black pepper
1/2 cup dry sherry
8 ounces pate (at specialty foods case of market, choose country or mousse-style, any flavor)
1 baguette, sliced
cornichon, for garnish
capers, for garnish
chopped fresh flat-leaf parsley, for garnish

Steps:

  • Heat a skillet over medium heat. Finely chop the mushrooms in a food processor. Add oil and butter to the skillet, then shallots and mushroom bits. Season with ground thyme, salt and pepper and saute until the mushrooms are deep brown, about 6 minutes. Deglaze pan with the sherry.
  • Transfer this mushroom duxelles to a serving dish and place on a platter alongside the storebought pate. Garnish tray with sliced baguette, cornichons, capers and a sprinkle of chopped parsley.
  • Enjoy bread rounds with a slather of pate topped with mushrooms.

Nutrition Facts : Calories 418.1, Fat 5.5, SaturatedFat 1.8, Cholesterol 3.8, Sodium 672.1, Carbohydrate 74.3, Fiber 3.3, Sugar 3.9, Protein 15.8

MUSHROOM AND LEEK SAUCE



Mushroom and Leek Sauce image

This is a lovely sauce that enhances any cut of steak ....it's from my favourite magazine, "Super Food Ideas", August 2003 edition. And it's easy, too!

Provided by NotQuiteVegetarian

Categories     Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 cloves garlic, crushed
1 small red chile, deseeded, finely chopped
1 leek, halved, thinly sliced
1 tablespoon plain flour
400 g mushrooms, sliced
375 ml evaporated milk
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Heat oil in a non stick frying pan over medium heat.
  • Add garlic, chili and leek.
  • Cook, stirring for 3 to 4 minutes or until soft.
  • Add flour and cook for 1 minute.
  • Increase heat to high and add mushrooms.
  • Cook, stirring for 3 minutes or until tender.
  • Add evaporated milk gradually, stirring.
  • Bring to the boil.
  • Reduce heat to medium and simmer for 4 minutes or until thickened.
  • Stir in parsley.
  • Season with salt and pepper.
  • Enjoy!

MUSHROOM AND SHALLOT DUXELLES



Mushroom and Shallot Duxelles image

Make and share this Mushroom and Shallot Duxelles recipe from Food.com.

Provided by Yorky1000

Categories     Onions

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

6 shiitake mushrooms
4 shallots (or small red onions)
2 garlic cloves
salt & freshly ground black pepper
1 tablespoon olive oil

Steps:

  • Clean the mushrooms and peel the shallots and garlic.
  • Finely chop the mushrooms, shallots and garlic.
  • Mix them together well and season.
  • Stir fry the mixture in olive oil for about 5 minutes.

Nutrition Facts : Calories 112.3, Fat 7.1, SaturatedFat 0.9, Sodium 10.6, Carbohydrate 11.6, Fiber 1.5, Sugar 1.4, Protein 2.5

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