Duxelle With Ham Recipes

MUSHROOM DUXELLE

Mushroom Duxelle image

Provided by Food Network

Yield about 2 to 3 cups

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
1 pound wild mushrooms, cleaned, stemmed, and chopped
1/4 cup minced shallots
2 tablespoons minced garlic
1 cup port wine
Salt and black pepper
1 deboned quail, carcass remove and skin in tact

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

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

Ingredients

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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