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.

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.

Duxelles image

Provided by Martha Stewart

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

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.