Mushroom And Leek Duxelles Recipes

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DUXELLES



Duxelles image

Duxelles is a mixture of finely chopped mushrooms, shallots, and sometimes herbs that is cooked slowly in butter until it becomes thick. The Duxelles here is used as a filling for Potato Pancakes (Latkes).

Provided by Arlene Jacobs

Yield Yields about 3/4 cup.

Number Of Ingredients 6

6 oz. white button mushrooms, cleaned and thinly sliced (about 2 cups)
10 oz. shiitake mushrooms, stems removed and discarded, caps cleaned and thinly sliced (about 3 cups)
2 large shallots, peeled and thinly sliced
4 Tbs. unsalted butter
3/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper

Steps:

  • Put the mushrooms and shallots in a food processor fitted with the chopping blade. Pulse until finely chopped. The mushrooms and shallots should be in about 1/8-inch pieces-don't overprocess.
  • Melt the butter in a 10-inch skillet over medium heat. Add the mushroom mixture, salt, and pepper and cook, stirring. When the mushrooms begin to release their moisture, turn the heat to low and cook, stirring occasionally, until the liquid has evaporated and the duxelles look dry, 20 to 25 minutes. Let cool.

MUSHROOM DUXELLES



Mushroom Duxelles image

This recipe for mushroom duxelles produces an intensely flavored sautéed mushroom, shallot, and herb mixture used for beef Wellington.

Provided by Kevin D. Weeks.

Categories     Appetizer     Dinner     Entree     Ingredient

Time 15m

Number Of Ingredients 7

8 ounces mushrooms (any kind, or variety)
2 tablespoons unsalted butter (divided)
1 medium shallot, finely chopped (about 1/4 cup)
1/2 teaspoon dried thyme (or 1 1/2 tablespoons chopped fresh thyme )
Salt, to taste
Freshly ground black pepper
1/4 cup dry vermouth (or sherry or white wine)

Steps:

  • Gather the ingredients.
  • Finely chop the mushrooms in a food processor.
  • Scrape the mushrooms onto a clean cotton kitchen towel. (Choose an old towel as the mushrooms will stain it. Do not use terry cloth.)
  • Over a sink, twist the towel around the mushrooms to wring out as much liquid as possible.
  • Heat a large (10-inch) nonstick skillet over medium to medium-high heat.
  • Add 1 tablespoon of the butter and swirl to melt and avoid burning.
  • Add the mushrooms, shallot, thyme, a pinch of salt, and a pinch of black pepper.
  • Cook until the mushrooms release their liquid and continue to cook until the liquid evaporates and the mushrooms appear dry and begin to brown, about 5 minutes, stirring frequently.
  • Stir in the remaining 1 tablespoon butter and, when melted, add the vermouth.
  • Cook until the vermouth has evaporated, stirring frequently. Taste and season with additional salt and pepper, if desired.

Nutrition Facts : Calories 98 kcal, Carbohydrate 7 g, Cholesterol 15 mg, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, Sodium 83 mg, Sugar 2 g, Fat 6 g, ServingSize 1 cup (1 serving), UnsaturatedFat 0 g

MUSHROOM AND LEEK SAUTé



Mushroom And Leek Sauté image

Provided by Mark Bittman

Categories     Mushroom     Appetizer     Side     Sauté     Quick & Easy     Leek     Tarragon     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

2 tablespoons olive oil
2 pounds mushrooms (such as button or cremini), sliced
Salt
2 leeks, sliced crosswise, rinsed well
1 tablespoon chopped fresh tarragon

Steps:

  • Put oil in a large skillet over medium heat. Add mushrooms, sprinkle with 1/2 teaspoon salt, and cook, stirring occasionally, until they release their water and the pan begins to dry out again, 10-15 minutes. Add leeks and cook, stirring, until they soften a bit, 2-3 minutes. Add tarragon and stir until fragrant, about 30 seconds.

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.

MUSHROOM AND LEEK DUXELLES



Mushroom and Leek Duxelles image

Use to make chef Pierre Schaedelin's Open-Faced Baguette with Mushrooms and Artichokes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes enough for 12 servings

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1/2 small onion, coarsely chopped
1/2 pound cremini or porcini mushrooms, sliced
Coarse salt and freshly ground black pepper
1 small leek, cleaned, trimmed, and chopped
1 teaspoon sherry-wine vinegar

Steps:

  • Heat 1 1/2 teaspoons olive oil in a medium skillet over high heat. Add onion and cook, stirring, until golden, 2 to 3 minutes. Add mushrooms and cook, stirring, 2 to 3 minutes. Reduce heat to medium and add 1 tablespoon water; season with salt and pepper and cook until mushrooms are tender, about 5 minutes more.
  • Remove from heat and transfer to the bowl of a food processor; pulse 2 to 3 times to coarsely chop. Set chopped mushroom mixture aside.
  • Add remaining 1 1/2 teaspoons olive oil to skillet and heat over high heat. Add leek and season with salt and pepper; cook, stirring until leek is tender, 3 to 5 minutes. Add chopped mushroom mixture to skillet and stir to combine. Remove from heat and add vinegar; stir to combine. Transfer to a bowl and let cool to room temperature before using.

MUSHROOM DUXELLE



Mushroom Duxelle image

Provided by Food Network

Categories     side-dish

Yield about 2 to 3 cups

Number Of Ingredients 7

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.

MUSHROOM DUXELLE FOR PHYLLO KISSES



Mushroom Duxelle for Phyllo Kisses image

Provided by Food Network

Number Of Ingredients 9

2 tablespoons unsalted butter
2 cups finely diced fresh wild mushrooms ( you can also use dried mushrooms)
1 small shallot finely chopped
2 cloves finely chopped garlic
1 heaping tablespoon of Boursin Cheese
2 heaping tablespoons grated Asiago Cheese
Salt and pepper to taste
1/2 stick unsalted butter
1 box phyllo pastry defrosted

Steps:

  • In a large skillet, melt 2 tablespoons of butter and saute the mushrooms for 15 to 20 minutes until all the moisture is gone. Add the shallots and garlic and saute 2 minutes longer. Remove the skillet from the heat and add in the Boursin, Asiago, salt and pepper. Mix thoroughly and allow it to cool in an uncovered bowl. While the mushroom mixture is cooling prepare the phyllo. Layer 3 sheets of phyllo pastry, lightly brushing each layer with melted butter using a pastry brush. Cut the layered phyllo into 4-inch squares using a pastry wheel or sharp knife. Keep pastry covered with a lightly damp towel until ready to fill. Using a spoon, place a small amount of the mushroom duxelle into the center of each Phyllo square and draw the corners of the squares up to the center and twist. Lightly brush with melted butter and place in a lined baking sheet. Bake for 7 to 10 minutes at 350 degrees.

MUSHROOM DUXELLE - MY WAY!



Mushroom Duxelle - My Way! image

My first time tasting a mushroom duxelle was in a French restaurant many years ago. Since then, it has become an intrical part of my cooking. This recipe has been changed from the original to become more "every day" cooking friendly.( I also have a less expensive, lower fat version of this-recipe#166346

Provided by Happy Harry 2

Categories     Sauces

Time 50m

Yield 4 cups

Number Of Ingredients 9

8 shallots, thinly sliced*
14 large white mushrooms, sliced
1 large red pepper, seeded, sliced into strips
1 large yellow pepper, seeded, sliced into strips
1/2 large green pepper, seeded, sliced into strips
2 tablespoons grapeseed oil
2 garlic cloves, finely minced
1/4-1/2 teaspoon sea salt
1/2 teaspoon black pepper, fresh ground

Steps:

  • Heat a large skillet that has a tight fitting cover.
  • Add oil and bring just below smoking level.
  • Add shallots, stir well to coat. Lower heat to medium-high. Fry shallots until they just start to turn golden brown.
  • Add all the peppers, Season with the salt and pepper. Cook, stirring frequently, until they just start to become soft.
  • Add all the mushrooms on top. Do Not Mix!
  • Cover skillet, turn heat to low. Let simmer 10 minutes, then uncover.
  • Add garlic and stir everything together.
  • Continue to cook, UNCOVERED, until mushrooms have wilted to half the amount you started with -- about 15 minutes on low heat.
  • You will have liquid from the mushrooms when finished. I keep the liquid with the mix as it adds flavor to most everything you use it for.
  • *If you choose not to use shallots, you can use any type of onion you wish.
  • This cooks down a great deal so plan accordingly. I always make more than I need because this freezes so well and can be use in so many different recipes.

MUSHROOM AND SHALLOT DUXELLES



Mushroom and Shallot Duxelles image

Make and share this Mushroom and Shallot Duxelles recipe from Food.com.

Provided by Yorky1000

Categories     Onions

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

6 shiitake mushrooms
4 shallots (or small red onions)
2 garlic cloves
salt & freshly ground black pepper
1 tablespoon olive oil

Steps:

  • Clean the mushrooms and peel the shallots and garlic.
  • Finely chop the mushrooms, shallots and garlic.
  • Mix them together well and season.
  • Stir fry the mixture in olive oil for about 5 minutes.

Nutrition Facts : Calories 112.3, Fat 7.1, SaturatedFat 0.9, Sodium 10.6, Carbohydrate 11.6, Fiber 1.5, Sugar 1.4, Protein 2.5

CREAMY ONE-POT MUSHROOM AND LEEK PASTA



Creamy One-Pot Mushroom and Leek Pasta image

This deeply satisfying pasta, brimming with rich umami, is made in just one pot, an approach that bolsters its flavors. Once the leek and mushrooms are caramelized and sticking to the pot, they're deglazed to lift all the extra depth from the bottom of the pan. (Use any liquid for deglazing, whether water, wine, stock, vinegar or tomato juice.) This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis. If you are craving greens to cut through the richness, stir a few handfuls of baby spinach into the pasta just before you turn off the heat.

Provided by Hetty McKinnon

Categories     dinner, one pot, pastas, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 leek, white part only, finely sliced (about 5 ounces)
2 garlic cloves, finely chopped
3 cups mixed mushrooms, such as cremini, shiitake or oyster, torn or sliced (about 6 ounces)
1 lemon, halved
1 pound short pasta, such as orecchiette, cavatappi, gemelli or penne
4 cups vegetable stock
2 tablespoons unsalted butter
1/2 cup chopped fresh parsley, plus more for garnish
Kosher salt and black pepper
1 cup whole-milk ricotta
1/2 to 1 teaspoon red-pepper flakes

Steps:

  • Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
  • Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
  • Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
  • Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
  • To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.

MUSHROOM & LEEK STRUDEL



Mushroom & Leek Strudel image

This elegant hors d'oeuvre is almost effortless. Use fresh herbs if possible, and feel free to sub in whole wheat phyllo. -Lisa Diehl, Edina, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 2 strudels (12 slices each).

Number Of Ingredients 14

2 tablespoons butter, divided
2 pounds fresh mushrooms, finely chopped, divided
1 medium leek (white portion only), chopped, divided
2 garlic cloves, minced
1/4 cup white wine
1/4 cup heavy whipping cream
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
ASSEMBLY:
12 sheets phyllo dough (14x9 inches)
3/4 cup butter, melted
4 tablespoons grated Parmesan cheese, divided

Steps:

  • In a large skillet, heat 1 tablespoon butter over medium-high heat. Add half the mushrooms and leek. Cook and stir until mushrooms are lightly browned and leek is tender; remove from pan. Repeat with remaining butter, mushrooms and leek, adding garlic during the last minute of cooking. Return all to pan., Stir in wine and cream; cook 1-2 minutes or until liquid is almost evaporated. Stir in herbs, salt and pepper. Remove from pan; cool completely., Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 5 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Spoon half of the mushroom mixture down center third of phyllo dough to within 1 in. of ends. Sprinkle filling with 2 tablespoons cheese. Fold up short sides to enclose filling. Roll up jelly-roll style, starting with a long side., Transfer to a parchment-lined 15x10x1-in. baking pan, seam side down. Brush with butter. Repeat with remaining ingredients for second strudel. Bake 18-22 minutes or until golden brown., Let stand 10 minutes before slicing. Serve warm.

Nutrition Facts : Calories 100 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 135mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

DUXELLES: A WAY OF PRESERVING YOUR MUSHROOMS



Duxelles: A Way of Preserving Your Mushrooms image

Categories     Sauce     Mushroom

Number Of Ingredients 5

1/4 pound mushrooms
1/4 teaspoon salt
2 teaspoons butter
1 teaspoon vegetable oil
1 shallot, finely chopped

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.

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