Chicken Stuffed With Savory Duxelles Recipes

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DUXELLES



Duxelles image

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

1 pound portobello mushrooms
2 tablespoons unsalted butter
1/4 cup finely chopped shallot
1/4 cup heavy cream
3 tablespoons dry sherry or Madeira
2 tablespoons finely chopped fresh flat-leaf parsley
2 teaspoons coarsely chopped fresh thyme
Coarse salt and freshly ground pepper

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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