Best Mushroom And Leek Duxelles Recipes

Mushroom and Leek Duxelles image

Provided by Martha Stewart

Yield Makes enough for 12 servings

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1/2 small onion, coarsely chopped
1/2 pound cremini or porcini mushrooms, sliced
Coarse salt and freshly ground black pepper
1 small leek, cleaned, trimmed, and chopped
1 teaspoon sherry-wine vinegar

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 - A Simple Spread image

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 7

2 tablespoons unsalted butter
1/4 cup finely chopped shallot
1 garlic clove, minced
1 pound assorted mushrooms (such as shiitake, white button, and cremini), stem ends trimmed, finely chopped
Coarse salt
1 tablespoon finely chopped fresh flat-leaf parsley
1/8 teaspoon freshly ground pepper

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 Stuffed Mushrooms image

Provided by Mimi Bobeck

Categories Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

8 ounces fresh large mushrooms
1/3 cup butter
2 2/3 tablespoons minced onions
1/3 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/16 teaspoon ground nutmeg
1 1/3 tablespoons minced parsley
1 1/3 tablespoons strained fresh lemon juice
1 1/3 tablespoons dried onion flakes
2/3 cup melted butter

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.

Nutrition Facts : Calories 860, Fat 92.5, SaturatedFat 58.4, Cholesterol 244, Sodium 1049.3, Carbohydrate 9, Fiber 1.8, Sugar 4, Protein 5

Mushroom Duxelle - My Way! image

Provided by Happy Harry 2

Categories Sauces

Time 50m

Yield 4 cups

Number Of Ingredients 9

8 shallots, thinly sliced*
14 large white mushrooms, sliced
1 large red pepper, seeded, sliced into strips
1 large yellow pepper, seeded, sliced into strips
1/2 large green pepper, seeded, sliced into strips
2 tablespoons grapeseed oil
2 garlic cloves, finely minced
1/4-1/2 teaspoon sea salt
1/2 teaspoon black pepper, fresh ground

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.