Duck And Mushroom Duxelle Filled Veal With Scotch Gravy Recipes

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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.

DUXELLES STUFFED MUSHROOMS



Duxelles Stuffed Mushrooms image

Make and share this Duxelles Stuffed Mushrooms recipe from Food.com.

Provided by Mimi Bobeck

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

8 ounces fresh large mushrooms
1/3 cup butter
2 2/3 tablespoons minced onions
1/3 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/16 teaspoon ground nutmeg
1 1/3 tablespoons minced parsley
1 1/3 tablespoons strained fresh lemon juice
1 1/3 tablespoons dried onion flakes
2/3 cup melted butter

Steps:

  • Wipe mushrooms with a soft cloth to clean.
  • Remove stems, mince, and set aside.
  • Place caps into a large bowl, set aside.
  • Heat 1/2 cup butter in a large skillet.
  • Add onions; heat and stir for 5 minutes, until softened increase heat to high and add mushroom stems.
  • Heat and stir until the moisture evaporates.
  • Season with salt, pepper, and nutmeg.
  • Add parsley and lemon juice, heat and stir until moisture evaporates.
  • Remove from heat, set aside.
  • Pour melted butter over mushroom caps in bowl remove each and wipe with your hands to coat well.
  • Arrange cavity-up in a baking pan.
  • Place 1 teaspoon butter into the cavity of each.
  • Bake@ 400 degrees for 8-10 minutes, until golden.
  • Fill each cap with 1 tablespoon of the duxelles mixture sprinkle each with onion flakes.
  • Bake@ 400 degrees for 5 minutes, until tops are crisp and brown or pass under the broiler to brown lightly.
  • Serve warm.

Nutrition Facts : Calories 860, Fat 92.5, SaturatedFat 58.4, Cholesterol 244, Sodium 1049.3, Carbohydrate 9, Fiber 1.8, Sugar 4, Protein 5

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