MUSHROOM DUXELLES
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
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
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
Provided by Food Network
Number Of Ingredients 9
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
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
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
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
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
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
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
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
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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CLASSIC FRENCH MUSHROOM DUXELLES - A FOODCENTRIC LIFE
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3.4/5 (8)Total Time 30 minsCategory AppetizerCalories 70 per serving
- Briefly rinse or brush any dirt off of mushrooms, then quarter them. Toss mushrooms into a food processor and chop finely by pulsing. You can also chop them finely by hand with a chef’s knife.
- Melt butter in a saute or fry pan over medium low heat. Add shallot and cook a minute or two until soft. Add garlic and cook one minute longer. Add mushrooms and cook until most of the moisture has released and mushrooms are almost dry. Stir in sherry (if using) and cook until liquid is about gone.
- Add herbs, salt, pepper and sour cream or creme fraiche and stir until combined. Cool and refrigerate for 4-5 days or use immediately as an appetizer spread.
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