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
CHICKEN STUFFED WITH SAVORY DUXELLES
A duxelles is a thick paste of mushrooms, shallots, and herbs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. In a large skillet over medium heat, heat 1 tablespoon oil. Add garlic and shallot; saute, stirring, until fragrant, about 1 minute. Add the mushrooms; cook, stirring, until mushrooms release their juices, about 4 minutes. Season with salt and pepper. Add white wine, and continue cooking until liquid has evaporated, about 10 minutes. Remove from heat, and stir in the parsley.
- Pull skin back from one chicken breast, keeping skin attached at one end. Season with salt and pepper. Mound 1/3 cup mushroom filling on breast; pull skin back over filling. Tuck ends under breast, forming a ball. Secure with toothpicks. Repeat with remaining chicken and filling.
- Place stuffed breasts in a roasting pan, keeping them close together but not touching. Drizzle remaining 1 tablespoon olive oil over top. Transfer to oven; roast until skin is golden brown and chicken has cooked through, about 35 minutes. Remove from oven, and serve.
DUXELLES STUFFED MUSHROOMS
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
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
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.
DUXELLES
A simple 3-step preparation. Courtesy Gourmet Magazine/Sara Moulton A good way to use mushroom stems after you make stuffed mushrooms or something with just the caps.
Provided by Queen Dragon Mom
Categories Low Protein
Time 16m
Yield 1/2 cup
Number Of Ingredients 5
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
Use this mushroom spread to make our Easy Beef Wellington.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Trim ends of portobello mushrooms. Break stems and caps into small pieces. Finely chop mushrooms in a food processor. Squeeze dry in a clean kitchen towel.
- Melt unsalted butter in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, 2 to 3 minutes. Add mushrooms, and cook, stirring often, until beginning to brown, 5 to 6 minutes.
- Remove from heat. Stir in heavy cream, dry sherry or Madeira, parsley, and fresh thyme; season with coarse salt and freshly ground pepper. Let cool.
DUXELLES-STUFFED TENDERLOIN
Yield serves 8-12 as an entrée, 20-30 as an appetizer
Number Of Ingredients 14
Steps:
- For the duxelles, combine the mushrooms, butter, wine, shallots, salt, and pepper in a saucepan. Cook over medium-low heat until the mushrooms cook down and the liquid is completely evaporated. The duxelles can be made well in advance and refrigerated.
- Place the spinach in a saucepan; sprinkle it with a few drops of water, cover, and cook over low heat just until the spinach is barely wilted. Drain and set aside.
- Lay the beef on a flat surface and sprinkle it with 1/2 teaspoons of the kosher salt; rub the garlic into the meat. Slice the cheese fairly thin and lay it on top of the meat, leaving a 2-inch border all around. Place the spinach on top of the cheese, followed by the duxelles, forming the filling into a long, narrow mound. Bring the sides of the meat together, overlapping the sides. Continue to shape and form the tenderloin to create a nice tight loaf. Sprinkle with the pepper and the remaining 1 1/2 teaspoons kosher salt. Lay out the prosciutto on a large flat surface lined with waxed paper, forming a rectangle of prosciutto to accommodate the tenderloin. Lay the tenderloin on one end of the prosciutto slices and roll, using the waxed paper to help you. Roll until the prosciutto is snugly wrapped around the beef. Using 4 feet of cotton kitchen twine, tie one end of the tenderloin, then tie the meat much as you would lace your tennis shoes. Tie this on the snug side to allow for a little shrinkage of the meat. Drizzle olive oil over the meat, gently rubbing it over the entire roast. Bake in a preheated 450-degree oven for 45 minutes, or until a meat thermometer registers 140 degrees for medium-rare, 160 degrees for medium, and 170 degrees for well-done.
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3.2/5 (7)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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