Duxelles A Simple Spread 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

Steps:

• 1. In the bowl of a food processor, pulse mushrooms until fine; set aside
• 2. In a medium skillet over medium heat, melt butter. Add shallots and cook for 1 minute. Add garlic and sauté for 1 minute as well. Add mushrooms and season with salt and pepper; sauté the ingredients for 3 minutes.
• 3. Add white wine, increase the heat to high and bring to a boil. Reduce heat back to medium and simmer until liquid is evaporated and the mixture is a paste, about 13 to 15 minutes, stirring often. Add chives or thyme, stir well and serve. Yields 1 cup
• 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=kkF8e47T3kA

DUXELLES

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.