Mushroom Essentials Duxelles Recipes

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.

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.

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.

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.