I was watching Martha Stewart on The Kitchen a couple of weeks back when she showed how to make some stuffed mushrooms and then said it was basically a Duxelle she'd made.
That was a new word for me so I promptly looked it up in my Woman's Day Encyclopedia of Cooking. ( I love these books, and one of these days I'll manage to find the missing volumes so I can have a full set.)
Well, gee, Duxelle was basically a cooked mushroom dish that you used in making Beef Wellington.
I decided to use it to stuff a Pork Loin for Tapas.
But first I had to make the Duxelle.
You could say I cheated a teensy bit here, and I wouldn't argue with you either, but my little cheat worked so well, I'm going to do it again and again and again.
At least every time I make it from now on.
I started with a 12 oz. package frozen mushroom mixture from Trader Joe's. Sauteed that in the pan with some butter, then added an 8 oz. package of button mushrooms, I'd washed and chopped up.
I let them cook over a low heat for about a half hour.
Really, that long.
I was cooking out the moisture because you want the duxelle to be quite dry. I took it off the heat after the 30 minutes, and let it cool for a few more minutes then I dumped the mushroom mixture into the food processor and chopped it up a little. I didn't want a paste, just a finely chopped mixture.
Recipe:
1 12 oz. package frozen mushroom mixture
8 oz. fresh button or baby bella mushrooms, sliced and chopped a little.
2 Tablespoons finely chopped shallots (I had some in a jar in the fridge)
2 tablespoons butter.
Saute in pan over medium-low heat until the moisture from the mushrooms has cooked off.
Process in food processor a little until it is finely chopped
Or...
2 lbs. Fresh Mushrooms, mixture of button and baby bella mushrooms
1 shallot, finely minced or 2 Tablespoons jarred shallots
1 clove garlic, minced
1 tsp. dried thyme
1/2 cup dry white wine or vermouth
2-3 tablespoons butter or olive oil
Saute the mushrooms and shallots over medium low heat until the mushrooms release their moisture, then add the thyme and the white wine. Cook for another 10 minutes or until the liquid is reduced, then add the garlic and cook for just another 5 minutes. Take off the heat and process the mixture until it's finely chopped in a food processor.
Use to coat a beef tenderloin for Beef Wellington or stuff some chicken or do as I did, stuff a Pork Loin.
That was a new word for me so I promptly looked it up in my Woman's Day Encyclopedia of Cooking. ( I love these books, and one of these days I'll manage to find the missing volumes so I can have a full set.)
Well, gee, Duxelle was basically a cooked mushroom dish that you used in making Beef Wellington.
I decided to use it to stuff a Pork Loin for Tapas.
But first I had to make the Duxelle.
You could say I cheated a teensy bit here, and I wouldn't argue with you either, but my little cheat worked so well, I'm going to do it again and again and again.
At least every time I make it from now on.
I started with a 12 oz. package frozen mushroom mixture from Trader Joe's. Sauteed that in the pan with some butter, then added an 8 oz. package of button mushrooms, I'd washed and chopped up.
I let them cook over a low heat for about a half hour.
Really, that long.
I was cooking out the moisture because you want the duxelle to be quite dry. I took it off the heat after the 30 minutes, and let it cool for a few more minutes then I dumped the mushroom mixture into the food processor and chopped it up a little. I didn't want a paste, just a finely chopped mixture.
Recipe:
1 12 oz. package frozen mushroom mixture
8 oz. fresh button or baby bella mushrooms, sliced and chopped a little.
2 Tablespoons finely chopped shallots (I had some in a jar in the fridge)
2 tablespoons butter.
Saute in pan over medium-low heat until the moisture from the mushrooms has cooked off.
Or...
2 lbs. Fresh Mushrooms, mixture of button and baby bella mushrooms
1 shallot, finely minced or 2 Tablespoons jarred shallots
1 clove garlic, minced
1 tsp. dried thyme
1/2 cup dry white wine or vermouth
2-3 tablespoons butter or olive oil
Saute the mushrooms and shallots over medium low heat until the mushrooms release their moisture, then add the thyme and the white wine. Cook for another 10 minutes or until the liquid is reduced, then add the garlic and cook for just another 5 minutes. Take off the heat and process the mixture until it's finely chopped in a food processor.
Use to coat a beef tenderloin for Beef Wellington or stuff some chicken or do as I did, stuff a Pork Loin.
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