Best 8 Duxelles Recipes

DUXELLES - A SIMPLE SPREAD

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.

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.

ROAST PHEASANT WITH WILD MUSHROOM DUXELLES AND ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees. Place 1/2 teaspoon of the olive oil in a large nonstick skillet over medium-high heat. Add the garlic and cook for about 15 seconds. Add the mushrooms and cook, stirring frequently, until the mushrooms have given off their liquid and most liquid has evaporated, about 10 minutes. Stir in the parsley, 1/2 teaspoon of salt and pepper to taste.
• Use your fingers to carefully loosen the skin over the breasts on each pheasant. Place some of the mushroom duxelle under the skin of each bird. Place 1 head of roasted garlic into the cavity of each bird. Rub the remaining teaspoon of olive oil over the skin of the pheasants. Season with salt and pepper. Tie the legs together. Place in a large roasting pan and surround with the carrots, potatoes and onions.
• Roast for 15 minutes, stopping once to run a spatula under the pheasants to prevent them from sticking. Lower the oven temperature to 350 degrees. Roast until the juices run slightly pink when pricked with a fork in the thickest part of the leg, about 30 minutes longer. Let stand for 10 minutes. Remove the string. Season the vegetables with salt and pepper. Cut the pheasants in half and serve with the roasted vegetables.

CROUSTADES WITH DUXELLES

Steps:

• Croustades: with a pastry brush, coat the inside of two miniature muffin pans (24 total muffins) with the melted butter.
• With a plain or fluted 2 1/2" cutter, cut rounds from the 24 slices of bread; carefully fit them into the muffin tins, pushing the center of the bread into the well and gently molding them around the bottom of the tin Push the tops of the bread rounds into petal shapes; each bread round should form a little cup Bake the croustades at 400° for 10-12 minutes or until they brown slightly on the rims, then remove them from the tins and let them cool.
• Duxelles: In a heavy 10-inch skillet, slowly melt the butter; add the shallots, stir them and cook over moderate heat for about 4 minutes.
• Add the mushrooms and stir thoroughly to coat them with butter In a few minutes, they will begin to give up a good deal of moisture Stir them from time to time and continue to cook until all the moisture has evaporated, about 10-15 minutes; remove pan from heat; cool slightly.
• Sprinkle the flour over the mushrooms and stir until not a trace of flour is visible; pour in the cream.
• Put pan back on heat and stir constantly while bringing to a boil; simmer 5 minutes Remove from heat; add salt, parsley, chives and lemon juice.
• Cool filling.
• Use a small spoon or a decorating bag to fill the croustades, mounding the filling slightly; sprinkle each one with a little bit of parmesan cheese.
• Before serving, heat the croustades at 350° for about 10 minutes.

MUSHROOM AND LEEK DUXELLES

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.

DUXELLES

Steps:

• In a skillet melt the butter over moderate heat.
• Add and cook the shallot for about 30 seconds.
• Add the chopped mushrooms, salt and pepper and cook until the liquid rendered from the mushrooms evaporates, about 10 minutes.

BUTTERNUT SQUASH AND DUXELLES CASSEROLE

Steps:

• Pulse mushrooms in food processor until finely chopped. Transfer to bowl.
• Plus shallots in food processor until finely chopped. Add to bowl with the mushrooms.
• Melt butter in skillet and cook mushroom mixture about 10 minutes -- until mushrooms have released their liquid and most has evaporated and the shallots are starting to brown. Season with salt and pepper.
• Preheat oven to 350 degrees.
• Grease 9" deep-dish pie pan or gratin dish.
• Bring milk, flour, and garlic to a simmer in saucepan over medium heat, whisking constantly.
• Whisk in 1/2 c cheese and nutmeg. Season with salt and pepper.
• Spread 1/3 of squash slices on bottom of pan. Top with 1/3 cheese mixture and 1/2 of mushroom mixture.
• Repeat layers, ending with cheese sauce.
• Sprinkle with remaining cheese.
• Bake 45 minutes or until squash is tender and top is browned.
• Let stand 10 minutes before serving.

MUSHROOM ESSENTIALS: DUXELLES

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.