Duxelles Stuffed Mushrooms 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.

CHICKEN STUFFED WITH SAVORY DUXELLES (MUSHROOM STUFFING)

Steps:

• Preheat oven 400 degrees.
• In skillet, heat 1 T oil.
• Saute garlic and shallot 1 minute.
• Add mushrooms, cook 4 minutes.
• Add salt, pepper and white wine, cook 10 minutes.
• Remove from heat and add parsley.
• Pull back chicken skin, leaving attached at one end.
• Salt and pepper each breast, then mound 1/3 c stuffing on each.
• Pull the skin back over the stuffing and secure with toothpicks.
• Place in roasting pan and drizzle with 1 T olive oil over the the top.
• Roast until skin is golden brown, about 35 minutes.

DUXELLES STUFFED MUSHROOMS

Steps:

• Wipe mushrooms with a soft cloth to clean.
• Remove stems, mince, and set aside.
• Place caps into a large bowl, set aside.
• Heat 1/2 cup butter in a large skillet.
• Add onions; heat and stir for 5 minutes, until softened increase heat to high and add mushroom stems.
• Heat and stir until the moisture evaporates.
• Season with salt, pepper, and nutmeg.
• Add parsley and lemon juice, heat and stir until moisture evaporates.
• Remove from heat, set aside.
• Pour melted butter over mushroom caps in bowl remove each and wipe with your hands to coat well.
• Arrange cavity-up in a baking pan.
• Place 1 teaspoon butter into the cavity of each.
• Bake@ 400 degrees for 8-10 minutes, until golden.
• Fill each cap with 1 tablespoon of the duxelles mixture sprinkle each with onion flakes.
• Bake@ 400 degrees for 5 minutes, until tops are crisp and brown or pass under the broiler to brown lightly.
• Serve warm.

DUXELLES-STUFFED TENDERLOIN

Steps:

• For the duxelles, combine the mushrooms, butter, wine, shallots, salt, and pepper in a saucepan. Cook over medium-low heat until the mushrooms cook down and the liquid is completely evaporated. The duxelles can be made well in advance and refrigerated.
• Place the spinach in a saucepan; sprinkle it with a few drops of water, cover, and cook over low heat just until the spinach is barely wilted. Drain and set aside.
• Lay the beef on a flat surface and sprinkle it with 1/2 teaspoons of the kosher salt; rub the garlic into the meat. Slice the cheese fairly thin and lay it on top of the meat, leaving a 2-inch border all around. Place the spinach on top of the cheese, followed by the duxelles, forming the filling into a long, narrow mound. Bring the sides of the meat together, overlapping the sides. Continue to shape and form the tenderloin to create a nice tight loaf. Sprinkle with the pepper and the remaining 1 1/2 teaspoons kosher salt. Lay out the prosciutto on a large flat surface lined with waxed paper, forming a rectangle of prosciutto to accommodate the tenderloin. Lay the tenderloin on one end of the prosciutto slices and roll, using the waxed paper to help you. Roll until the prosciutto is snugly wrapped around the beef. Using 4 feet of cotton kitchen twine, tie one end of the tenderloin, then tie the meat much as you would lace your tennis shoes. Tie this on the snug side to allow for a little shrinkage of the meat. Drizzle olive oil over the meat, gently rubbing it over the entire roast. Bake in a preheated 450-degree oven for 45 minutes, or until a meat thermometer registers 140 degrees for medium-rare, 160 degrees for medium, and 170 degrees for well-done.