Mushroom Duxelle Recipes

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

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.

BAKED SALMON IN PUFF PASTRY WITH CREMINI MUSHROOM DUXELLE RECIPE - (4.4/5)

Steps:

• Duxelles: Rinse and thoroughly pat dry cremini mushrooms before using a food processor or sharp knife to finely mince. Melt butter in a sauté pan over medium heat. Add shallots and sauté until soft. Stir in cremini mushrooms and simmer for 7 to 10 minutes, stirring occasionally, allowing the mushrooms to cook down while their moisture evaporates. Add white wine, thyme and salt. Simmer for an additional 5 to 7 minutes. Remove from heat and stir in whipping cream. Use immediately or cover and refrigerate. Makes 1 cup. Note: I froze the remaining Duxelles, for a month. It thawed perfectly, and was delicious spread over puff pastry and rolled, sliced into pinwheels. Bake at 400°F for about 10 to 12 minutes. Elegant yet easy to prepare, salmon wellington makes a lovely entrée for a dinner party or evening in as the puff pastry parcels can be prepared and refrigerated for up to two hours before being baked. Wellington: Cut puff pastry into four equal 5-inch x 8-inch (13-centimeters x 20-centimeters) sheets. Approximate measurements are suitable. Spread 1/4 cup mushroom duxelle evenly onto each sheet of puff pastry, leaving a 1/2-inch (1 centimeter) margin at the edges. Place a salmon fillet in the center of each prepared pastry, seasoning each with a sprinkle of salt. Fold up edges in a lengthwise and press puff pastry together to seal a seam across the center of the salmon fillet. Flip pastry over so that seam is hidden and gently press the sides together to close. Note: I brushed an egg wash over each wellington, to give a lovely golden color to the pastry. Bake salmon wellington at 400°F (205°C) for 15 minutes. Lower heat to 325°F (165°C) and bake for an additional 15 to 20 minutes until puff-pastry is flaky and golden brown. If using previously frozen salmon, allow fillets to completely thaw before assembling the salmon puff-pastry. Note: These can also be frozen, and then baked for a little extra time. I also tested reheating one of these, after they were baked, in a conventional oven (do not microwave), and they turned out just fine!

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 DUXELLE FOR PHYLLO KISSES

Steps:

• In a large skillet, melt 2 tablespoons of butter and saute the mushrooms for 15 to 20 minutes until all the moisture is gone. Add the shallots and garlic and saute 2 minutes longer. Remove the skillet from the heat and add in the Boursin, Asiago, salt and pepper. Mix thoroughly and allow it to cool in an uncovered bowl. While the mushroom mixture is cooling prepare the phyllo. Layer 3 sheets of phyllo pastry, lightly brushing each layer with melted butter using a pastry brush. Cut the layered phyllo into 4-inch squares using a pastry wheel or sharp knife. Keep pastry covered with a lightly damp towel until ready to fill. Using a spoon, place a small amount of the mushroom duxelle into the center of each Phyllo square and draw the corners of the squares up to the center and twist. Lightly brush with melted butter and place in a lined baking sheet. Bake for 7 to 10 minutes at 350 degrees.

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

Steps:

• Melt butter in 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 mushroms have softened and released their liquid, about 7 minutes. Riase heat to medium-high; cook until liquid has evaporated, about 3 minutes more. Stir in parsley 1/2 teaspoon salt, and the pepper. Let cook completely.

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 - 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.