Best Mushroom Duxelles Stuffed Chicken Paprikash Recipes

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

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.