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
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
Duxelles is a mixture of finely chopped mushrooms, shallots, and sometimes herbs that is cooked slowly in butter until it becomes thick. The Duxelles here is used as a filling for Potato Pancakes (Latkes).
Provided by Arlene Jacobs
Yield Yields about 3/4 cup.
Number Of Ingredients 6
Steps:
- Put the mushrooms and shallots in a food processor fitted with the chopping blade. Pulse until finely chopped. The mushrooms and shallots should be in about 1/8-inch pieces-don't overprocess.
- Melt the butter in a 10-inch skillet over medium heat. Add the mushroom mixture, salt, and pepper and cook, stirring. When the mushrooms begin to release their moisture, turn the heat to low and cook, stirring occasionally, until the liquid has evaporated and the duxelles look dry, 20 to 25 minutes. Let cool.
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.
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.
THE ULTIMATE BEEF WELLINGTON
For an elegant main course, wrap tender filet mignon in buttery pastry for Tyler Florence's Ultimate Beef Wellington recipe from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 7h
Yield 6 to 8 servings
Number Of Ingredients 46
Steps:
- For the Duxelles:
- To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
- For the Beef:
- To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
- Preheat oven to 425 degrees F.
- On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
- Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens.
- Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
- Preheat oven to 500 degrees F and place a baking sheet inside to heat.
- Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
- Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
- Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.
More about "mushroom duxelles recipes"
MUSHROOM DUXELLES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Servings 4Cuisine French RecipesCategory Vegetarian Versions of Classic Recipes
- Heat the oil in a frying pan over a gentle heat, then add the mushrooms, shallot and tarragon. You need to sauté gently, until all the moisture from the mushrooms has evaporated. This will take about 25 minutes, depending on the width of your pan. The best way to test that it’s ready is to trail a wooden spoon through the middle of the pan. If juices appear in its wake, keep cooking for 5 minutes and try it again. The spoon should leave a clear path behind it.
- Preheat the grill to high. Use a biscuit cutter to cut the bread slices into little circles, toast on both sides under the grill and top with spoonfuls of the mushroom duxelle mixture before serving.
MUSHROOM DUXELLES - FORAGER CHEF
From foragerchef.com
4.3/5 (11)Servings 1Cuisine FrenchCategory Appetizer, Side Dish, Snack
- Finely chop the mushrooms by hand, or pulse the mushrooms in a food processor until they're finely chopped, but be careful not to over-process them. Traditionally you would chop them by hand, and it will give the best texture.
- Heat a large saute pan with the oil. Heat the pan until hot and nearly smoking, then add the mushrooms and shallots, and stir to coat with the oil. Cook for a minute or two, stirring occasionally.
- Add the salt, pepper and the herbs. Continue to cook, lowering the heat to medium to prevent scorching. Cook the mixture for ten minutes, until the mushrooms have given up their water and the pan starts to look dry.
- Deglaze the pan with the sherry or wine, then cook off the liquid again until the pan is dry, stirring the pan to coat the mushrooms with the juices. From here, if you like the flavor, you can cool the duxelles and refrigerate them for a few days, or freeze right away for later. If the duxelles taste mild to you, as may happen if you're making a large batch, proceed to drying them out in the oven.
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DUXELLES (MUSHROOM PASTE) RECIPE - CHOWHOUND
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3/5 (1)Total Time 1 hr 5 minsCategory Appetizer, Make AheadCalories 121 per serving
- Place 1 pound of assorted stemmed and quartered mushrooms in the bowl of a food processor fitted with a blade attachment and pulse until very finely chopped.
- When the foaming subsides, add 1/4 cup finely chopped shallots and cook until softened and translucent, about 4 minutes.
- Reduce heat to low, add chopped mushrooms, and cook, stirring occasionally, until all the liquid has evaporated and the mushrooms have formed a thick paste, about 40 to 50 minutes.
RECIPE: CREAMY MUSHROOM DUXELLES | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 6Calories 60 per servingTotal Time 25 mins
- Add sliced mushrooms and cook, stirring frequently, over medium-high heat until they begin to brown, about ten minutes.
DRIED LOBSTER MUSHROOM DUXELLES RECIPE - FORAGER CHEF
From foragerchef.com
Cuisine FrenchCategory Snack
- Remove the mushrooms from their juice with a large slotted spoon, then strain the liquid through a fine strainer or sieve. Mince the mushrooms with a knife.
- Saute the shallot and the butter until the shallots are translucent, about 1 minutes. Add the sherry and cook for a minutes, then add the chopped mushrooms, and their liquid, thyme then season with the salt and cook on medium heat until almost all of the liquid is evaporated, this should take about 10-15 minutes.
CLASSIC FRENCH MUSHROOMS DUXELLES - A FOODCENTRIC LIFE
From afoodcentriclife.com
Reviews 10Servings 1.33
- 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.
DUXELLES OF MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (2)Calories 26 per servingServings 1
- Place the mushrooms in a food processor, and process until finely chopped, scraping down the sides of processor bowl occasionally.
- Place mushrooms and onion in a nonstick skillet coated with cooking spray over medium-high heat; cook 3 minutes or until onion is tender. Add shallots, salt, pepper, and nutmeg. Cook 2 minutes; stir constantly.
MUSHROOM DUXELLES RECIPE | AKIS PETRETZIKIS
From akispetretzikis.com
Category Sauces & MarinadesCalories 176 per serving
- Cook very well for 25-30 minutes, until they decrease in volume and lose their whole moisture. You want them to become a thick paste.
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