Mushroom Duxelle Recipes

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.

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.

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.

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.

Steps:

• Bring a small pot of water to a boil. Add the scallion greens and boil for about 10 seconds, until the greens are softened. Drain, pat dry and set aside.
• Heat two teaspoons of the oil in a nonstick skillet. When hot, add the onion and nuts and cook until the onion is softened and the nuts are browned. Add the mushroom duxelle and cook until the liquid evaporates, about three minutes. Toss in the chives and season with the Tabasco, sugar and salt.
• In a small skillet, heat the remaining one teaspoon of oil. When hot, add the shiitake mushrooms and the water, cover the pan and cook about two minutes. Remove the cover and continue to cook until all the water has evaporated and the mushrooms are browned. Brush the tops of the shiitake mushrooms with the soy sauce and cut each into thirds.
• To serve, arrange each crepe in a small cup and fill the center with a heaping tablespoon of the mushroom filling. Lift up all sides of each crepe and tie together at the top with a piece of scallion green. (The packets should resemble money sacks.) Put one sack on each plate and garnish the plates with pieces of the shiitake mushrooms. .