Duxelles Bruschetta Recipes
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 - A SIMPLE SPREAD
Named for the 17th-century French Marquis d'Uxelles, Duxelles is an adaptable, delectable mixture of finely chopped mushrooms, shallots, and herbs. Serve on toast points with whipped goat cheese and fresh parsley, as shown, or use it as a filling for ravioli or omelets.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 7
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.
DUXELLES BRUSCHETTA
This tasty new twist on an old favorite is so delicious! This recipe is elegant, easy to make and very colorful. VIDEO https://youtu.be/OfjN_ZfoAYA
Provided by CLUBFOODY
Categories < 15 Mins
Time 12m
Yield 16 pieces
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine tomatoes, thyme, oil, vinegar, salt and pepper. Stir well and set aside.
- On one side only, brush oil on bread slices, covering the entire surface. Place oiled slices on a baking sheet lined with foil and transfer under the broiler with the rack positioned at the top of the oven; grill until brown, about 2 to 2 ½ minutes.
- To assemble the bruschetta, spread a good amount of goat cheese followed by tomato mixture. Drizzle pomegranate molasses over and garnish with chives. 8 servings.
Nutrition Facts : Calories 191.4, Fat 1.6, SaturatedFat 0.4, Sodium 365.4, Carbohydrate 36.6, Fiber 1.7, Sugar 2, Protein 7.7
DUXELLE BRUSCHETTA
This tasty new twist on an old favorite is so delicious! This Duxelles Bruschetta recipe is elegant, easy to make and very colorful.
Provided by Francine Lizotte
Categories Appetizers
Time 12m
Number Of Ingredients 11
Steps:
- In a mixing bowl, combine tomatoes, thyme, oil, vinegar, salt and pepper. Stir well and set aside.
- On one side only, brush oil on bread slices, covering the entire surface.
- Place oiled slices on a baking sheet lined with foil and transfer under the broiler with the rack positioned at the top of the oven; grill until brown, about 2 to 2 ½ minutes.
- To assemble the bruschetta, spread on a good amount of goat cheese followed by the duxelles and then top with the tomato mixture. Drizzle pomegranate molasses over and garnish with chives.
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.
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