Duxellesstuffedmushrooms Recipes

STUFFED MUSHROOMS

Steps:

• Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil.
• Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.
• Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko.
• Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.

MUSHROOM DUXELLES

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.

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.

ANDIE'S STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil.
• In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese.
• Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture.
• Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown.

DUXELLES STUFFED MUSHROOMS

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.

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 WAY OF PRESERVING YOUR MUSHROOMS

Steps:

• Trim off, if necessary, the woody part of the mushroom stems, and with a damp cloth wipe off any dirt (don't immerse the mushrooms in water). Chop both stems and caps into small dice. Spread them out on a towel, and sprinkle the salt over them. After about 10 minutes, pat dry to remove excess juice. Meanwhile, heat the butter and oil in a fairly large skillet, toss in the shallot, and sauté it gently for about 2 minutes. When the mushrooms have released their liquid, add them to the shallot, and cook together few minutes, until the pan is dry. Cool, and store in the refrigerator for a few days or freeze.

DINAH'S STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Arrange mushroom caps hollow side up in the baking dish.
• In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
• Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
• Bake in the preheated oven 30 minutes, or until lightly browned.

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.

CHICKEN STUFFED WITH SAVORY DUXELLES

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.