Duxelles A Simple Spread Recipes

DUXELLES

Duxelles image

Use this mushroom spread to make our Easy Beef Wellington.

Provided by Martha Stewart

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.

DUXELLES: A WAY OF PRESERVING YOUR MUSHROOMS

Duxelles: A Way of Preserving Your Mushrooms image

Categories Sauce Mushroom

Number Of Ingredients 5

Ingredients

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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