Mushroom Duxelle My Way Recipes

MUSHROOM DUXELLES

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.

BAKED SALMON IN PUFF PASTRY WITH CREMINI MUSHROOM DUXELLE RECIPE - (4.4/5)

Steps:

• Duxelles: Rinse and thoroughly pat dry cremini mushrooms before using a food processor or sharp knife to finely mince. Melt butter in a sauté pan over medium heat. Add shallots and sauté until soft. Stir in cremini mushrooms and simmer for 7 to 10 minutes, stirring occasionally, allowing the mushrooms to cook down while their moisture evaporates. Add white wine, thyme and salt. Simmer for an additional 5 to 7 minutes. Remove from heat and stir in whipping cream. Use immediately or cover and refrigerate. Makes 1 cup. Note: I froze the remaining Duxelles, for a month. It thawed perfectly, and was delicious spread over puff pastry and rolled, sliced into pinwheels. Bake at 400°F for about 10 to 12 minutes. Elegant yet easy to prepare, salmon wellington makes a lovely entrée for a dinner party or evening in as the puff pastry parcels can be prepared and refrigerated for up to two hours before being baked. Wellington: Cut puff pastry into four equal 5-inch x 8-inch (13-centimeters x 20-centimeters) sheets. Approximate measurements are suitable. Spread 1/4 cup mushroom duxelle evenly onto each sheet of puff pastry, leaving a 1/2-inch (1 centimeter) margin at the edges. Place a salmon fillet in the center of each prepared pastry, seasoning each with a sprinkle of salt. Fold up edges in a lengthwise and press puff pastry together to seal a seam across the center of the salmon fillet. Flip pastry over so that seam is hidden and gently press the sides together to close. Note: I brushed an egg wash over each wellington, to give a lovely golden color to the pastry. Bake salmon wellington at 400°F (205°C) for 15 minutes. Lower heat to 325°F (165°C) and bake for an additional 15 to 20 minutes until puff-pastry is flaky and golden brown. If using previously frozen salmon, allow fillets to completely thaw before assembling the salmon puff-pastry. Note: These can also be frozen, and then baked for a little extra time. I also tested reheating one of these, after they were baked, in a conventional oven (do not microwave), and they turned out just fine!

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.

MUSHROOM DUXELLE - MY WAY!

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 DUXELLE FOR PHYLLO KISSES

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.

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 AND SHALLOT DUXELLES

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.