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
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
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.
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.
MUSHROOM ESSENTIALS: DUXELLES
Duxelles (pronounced duck-sell) is a French mushroom base that is used in many recipes. For example, if you have ever made a Beef Wellington you are probably already familiar with this ingredient. However, it has so many other applications. Use it as a topping on a burger or baked potato. It goes great with chicken or even...
Provided by Andy Anderson !
Categories Vegetables
Time 35m
Number Of Ingredients 8
Steps:
- 1. PREP/PREPARE
- 2. If you have a food processor, it will help in speeding up the process.
- 3. Mushrooms You do not have to use just one type of shrooms. Try a mixture of your favorite varieties. And because you are finely chopping them, you can use the stems.
- 4. Storage Duxelles will keep for 1 - 2 days wrapped up in the fridge, or 3 - 4 months if frozen in a Ziploc bag, or 6 - 8 months if vacuum-sealed and frozen.
- 5. Gather your ingredients (mise en place).
- 6. Roughly chop the mushrooms, and the onions.
- 7. Add the mushrooms and onions to a food processor, fitted with an S-blade.
- 8. Use 1-second pulses until the ingredients are finely chopped.
- 9. If you do not have a food processor, it will take a bit longer, but use a sharp knife to finely chop the veggies.
- 10. Add 1 tablespoon of the butter to a skillet over medium heat.
- 11. When the butter melts, add the mushroom/onion mixture.
- 12. Add the thyme, salt and pepper, and stir to combine.
- 13. Stir until the mushrooms release their moisture, and then evaporates, about 6 - 8 minutes.
- 14. Add the second tablespoon of butter, and after it melts, add the wine, and stir until the liquid evaporates, about 6 - 8 minutes.
- 15. Remove from the heat and do a tasting for proper seasoning.
- 16. PLATE/PRESENT
- 17. If you are not doing Beef Wellington, think of it as a super flavorful topping for things like steaks, chicken, fish; even a topping for a burger. Enjoy.
- 18. Keep the faith, and keep cooking.
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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