Mushroom Duxelles And Pate Platter With Sliced Baguette Food

FOREST SPREAD AND PATE PLATTER WITH SLICED BAGUETTE

Steps:

• Heat a skillet over moderate heat. Finely chop mushrooms in a food processor. Add the oil and butter to the skillet, then add the shallots and mushroom bits. Season mushroom with ground thyme, salt, and pepper.
• Saute shallots and chopped mushrooms until mushrooms are deep brown and tender, about 6 minutes. Deglaze pan with Sherry. Transfer mushroom spread to a small bowl or other serving dish. Place mushroom dish on a platter alongside the store bought 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.

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.

MUSHROOM DUXELLES AND PATE PLATTER WITH SLICED BAGUETTE

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.

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.

STUFFED BAGUETTE

Steps:

• Slice baguette in half lengthwise.
• Hollow out leaving a shell ½" thick. Set aside.
• Cook spinach, drain and chop in processor; add cheese, basil, and milk; pulse till smooth. Spread on inside surface of bread. Combine ham, nuts, mustard and enough mayonnaise to moisten the mixture.
• Pack filling on the bottom half of bread mounding slightly.
• Put loaf back together.
• Envelop tightly in plastic and refrigerate at least 4 hours or overnight.
• Slice on the diagonal and serve.

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.

MUSHROOM AND LEEK DUXELLES

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 DUXELLE - MY WAY!

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.