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.
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.
CROUSTADES WITH DUXELLES
This is an elegant appetizer to serve at cocktail parties, though it isn't difficult to prepare and most of the work can be done ahead of time. They are very delicious! I got this recipe years ago from a co-worker.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h15m
Yield 24 croustades
Number Of Ingredients 12
Steps:
- Croustades: with a pastry brush, coat the inside of two miniature muffin pans (24 total muffins) with the melted butter.
- With a plain or fluted 2 1/2" cutter, cut rounds from the 24 slices of bread; carefully fit them into the muffin tins, pushing the center of the bread into the well and gently molding them around the bottom of the tin Push the tops of the bread rounds into petal shapes; each bread round should form a little cup Bake the croustades at 400° for 10-12 minutes or until they brown slightly on the rims, then remove them from the tins and let them cool.
- Duxelles: In a heavy 10-inch skillet, slowly melt the butter; add the shallots, stir them and cook over moderate heat for about 4 minutes.
- Add the mushrooms and stir thoroughly to coat them with butter In a few minutes, they will begin to give up a good deal of moisture Stir them from time to time and continue to cook until all the moisture has evaporated, about 10-15 minutes; remove pan from heat; cool slightly.
- Sprinkle the flour over the mushrooms and stir until not a trace of flour is visible; pour in the cream.
- Put pan back on heat and stir constantly while bringing to a boil; simmer 5 minutes Remove from heat; add salt, parsley, chives and lemon juice.
- Cool filling.
- Use a small spoon or a decorating bag to fill the croustades, mounding the filling slightly; sprinkle each one with a little bit of parmesan cheese.
- Before serving, heat the croustades at 350° for about 10 minutes.
DUXELLE WITH HAM
Make and share this Duxelle With Ham recipe from Food.com.
Provided by Queen Dragon Mom
Categories < 15 Mins
Time 10m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- In a skillet, heat ham with butter over a moderate fire.
- Saute for a few minutes, then add onion, shallots, and saute one more minute.
- Add mushrooms and thyme and let cook until most of the moisture is gone.
- Then add white wine and mix together.
- Season to taste.
Nutrition Facts : Calories 656.5, Fat 55.4, SaturatedFat 32.2, Cholesterol 151.3, Sodium 867.9, Carbohydrate 20.5, Fiber 2.6, Sugar 5.9, Protein 14.4
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.
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