Mushroom Duxelle

 It's Sunday Funday again, and this time round I'm going to share a favorite of mine.  

I don't think I've ever shared the fact that I love mushrooms, I'll cook up a package and just eat them, for breakfast, on toast with a piece or two of bacon.  OMG, one of my all time favorites.  

This week, Camilla of Culinary Cam is hosting and asked us to come up with some nibbles for New Years Eve.   

My idea of a perfect New Years Eve is to stay home and party in my living room, with some good noshes.  And this is perfect, you can make it for yourself or bring it to a party or ?  you choose.   I'll be over here in the corner eating my contribution, well, I might share if you're good.   

I served this with my home made No-Knead bread, made into baguettes.   I first made this bread several years ago as part of a group that used to post once a month, called Secret Recipe Club.  I've probably made hundreds of loaves since that initial loaf.   I used to bake them and sell them at a local farmers market, and they've always been popular.  I make them now for myself, cause I like them.   Actually, I made some baguettes with my No-Knead recipe, baked, cooled and then sliced the bread and served it with the Duxelle.  BTW, this is pronounced Duke-sel, not duxxell.  I got corrected, when I told someone what it was.  

Enough about the bread, you're here to make some of this lovely Mushroom Duxelle.  Cause you've got plans for New Years Eve, and need an amazing and surprisingly easy to make appetizer to bring.   Or to the last minute gathering, you just got invited to.  

BTW, this is usually what is wrapped around a Beef Wellington, underneath the puff pastry.  

To start with.   Pick up some lovely fresh mushrooms, make sure they pass the poke test and aren't spongy.  My personal thing, I like firm mushrooms, and not spongy ones.   I usually buy the white button mushrooms, mainly cause they're readily available and affordable. 

Wash and wipe off the mushrooms, cutting a thin slice off the stem and discarding it.  Then process the mushrooms in a food processor, along with the shallots, and garlic.   Then place the mixture in a fry-pan along with the butter and saute until all the moisture is gone from the mushrooms.  I like to add the fresh herbs at this point and stir them through.  But if I've used dried herbs, I'll put them in right away and let them kinda hydrate along with the cooking mushrooms.   

They should be looking kinda like mushroom paste at this moment.  I do have to say, this is not a great looking dish, it's not all purty and bright, but gosh dang, it sure tastes amazing.  Serve them as I do with some lovely slices of baguette, or toasted crostini or even crackers if that's your vibe.     

Recipe next

Mushroom Duxelle on Toast

Yield: 4-6

Author: Sid's Sea Palm Cooking adapted from many recipes

Prep time: 5 Min Cook time: 15 Min Total time: 20 Min

A festive fun appetizer or nosh for New Year's Eve or any special occasion - also great for a Beef or Veggie Wellington.

Ingredients

Mushroom Duxelle

• 1 lb. fresh mushrooms - button, crimini or mixture of mushrooms
• 1-2 shallots-
• 1-2 cloves garlic
• 4 tablespoons butter
• 1-2 stalks fresh parsley - just the leaves, finely minced or chopped - you can also use fresh or dried thyme - 1-2 teaspoons if using fresh, or 1/2 tsp. if using dried thyme.
• Salt and pepper to taste

Instructions

1. Melt butter in large pan. Finely chop mushrooms, either by hand or in a food processor. I put the mushrooms in a food processor.
2. Mince shallot/s and garlic and saute in pan with butter, until softened, but not browned. Add the finely minced/chopped mushrooms and cook over medium heat, stirring often until most of the liquid in the mushrooms has cooked off. This will take a while. It did for me. The mushroom mixture will be sticking a little on the pan by then, and will resemble a bit of a paste. Remove from heat and add finely chopped parsley, just the leaves and stir together. Taste a bit and add pepper and salt if desired. Serve on toast triangles, while warm, also tastes great cooled. This is perfect on fresh made baguettes, bruschetta or even slices of toasted homemade bread. The mixture will keep up to 4 days in the refrigerator and can be easily heated up again, in a buttered pan.

 

Did you make this recipe?

Tag @sidsseapalmcooking on instagram and hashtag it #Sidsseapalmcooking

• An Elegant Start to a Dinner Party for the 4th Day of Christmas by A Day in the Life on the Farm
• Boiled Egg Sandwiches by Sneha's Recipe
• Fried Cheesy Pickles by Amy's Cooking Adventures
• From Cheesy to Chocolatey - Using My Caquelon All Evening Long by Culinary Cam
• Mushroom Duxelle on Toast by Sid's Sea Palm Cooking
• Scotch Quail Eggs by Food Lust People Love

I had some leftover Duxelle and froze it in small cubes, but before I did that, I added some to my brown gravy and served it over some leftover roast beef on top of a Yorkshire Pudding wrap.  That oomphed up the gravy to another level entirely.   I've actually been enjoying these wraps for awhile now.  

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking, © 2011-2026, with all rights reserved thereof. 

Bacon Jam

A few weeks back I attended a party and got to taste this thing called Bacon Jam.
My mouth started singing in joy, and if you don't think that's embarrassing, well, let me tell you it is. Especially when it tries to sing the high notes.

I spoke to the lady who brought it, and she told me she'd only brought a couple of jars with her, (they're snowbirds), but wanted to share a little bit of it.  I'm so glad she did. 

I had to try and recreate it.

I had to.

And while my version may not be exactly like hers, it's good enough.
At least to share the recipe.

You can play with amounts of this a little, but it's important to make sure you have a good quality bacon to start with.
That is, bacon you yourself like the taste of.
I did go online and looked at a lot of recipes, and read all the commonalities.  Most had onions, brown sugar and bacon as the base.  Many added other herbs, flavored vinegar, etc.
You can also double the amounts in here, I didn't cause if I did, I'd either eat myself silly or have to share it more often.  
  I made this to my taste.  You can play with the amounts if you like, but I would ask for your first time through to just follow it.  

You do need to simmer this, slowly, it is a jam after all. 

In the pan.  After I took the picture, I transferred it all to a larger skillet.  I didn't want to crowd it too much.

After it's cooked for about 10 minutes or so.

I then added the brown sugar and let it simmer

As you can see, it's had a chance to simmer for a few, the color is starting to develop a little, and that's when I plunked a whole Serrano pepper in.    

I just kept simmering this for another 20-30 minutes.

I served this on some cream cheese, but I'm thinking it shouldn't be limited to just that.  I'm going to try it on some burgers, turkey burgers come to mind, or maybe a pork burger, and or how about adding some to a grilled cheese sandwich.

You could also do as I do, which is eat it with a spoon, straight out of the jar.  
I should never admit to stuff like that, but when I do, I will get a fresh spoon every time. 

Bacon Jam

Yield: 8-12 servings as an appetizer - makes a 6 oz. jam jar

Author: Sid's Sea Palm Cooking - adapted from several recipes

prep time: 10 Mcook time: 45 Mtotal time: 55 M

This is totally for the bacon lovers among us. Sweet, salty with a touch of heat, it's perfect draped over some cream cheese and served on toast points.

ingredients:

• 1/2 lb. uncooked, thick slice bacon, cut into dice
• 1 smallish onion (tennis ball size)- cut into dice
• 1/2 cup brown sugar
• 1 whole Serrano pepper (can also use jalapeno if desired)
• 2 teaspoons rice wine vinegar
• 2 teaspoons fruity balsamic vinegar glaze - you can make your own or buy some.

instructions:

How to cook Bacon Jam

1. Cut the bacon and onion into a dice, approximately the same size.    Place in a shallow pan and cook slowly for about 10 minutes or until the onions becomes translucent.  You don't want to brown the onion, this just makes it bitter.   Stirring every few minutes.   Do not remove the fat. 
2. Add the brown sugar, mix it in and simmer for at least 20 minutes, stirring every 5 minutes or so.   Add the whole pepper, and let it simmer with the rest of the ingredients.  Remove after ten minutes, seed it, discarding the seeds. Mince the rest of the pepper up, and add back in with the simmered bacon and onions.  
3. Simmer over low heat for an additional 10-15 minutes, stirring from time to time.   The mixture becomes very thick and jam like.    Simmer a little longer if needed.  Add the rice vinegar, and stir through.   Then add the balsamic glaze, and stir to combine.  Taste.  Pour or spoon into a jam jar and let sit for 15-20 minutes.   The fat from the bacon will rise to the top and you can them remove the excess fat, if you like. 
4. Serve at room temp on top of a block of cream cheese, with either toasted bread points or good crackers.
5. You can also use this as a burger topping or on a grilled cheese or ?  

Created using The Recipes Generator

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

Check out my cookbooks on Amazon.  All are available as paperbacks or as e-book. 
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. 
  Hygge - Danish Food and Recipes 

Super Bowl Ideas - Wings

It's Super Bowl Sunday this next weekend and if you're like a lot of the country, not only will you be attending a Super Bowl party, but you will also be tasked to make something for it. 

 I once attended a Super Bowl party with some meatballs in sauce and found that I wasn't the only one with that great idea, there were 4 other kinds there as well.  It was kind of funny, but delicious.  I got some great ideas.

Wings are kinda like that as well. 

There are so many ways to prepare them, that the likelihood of someone showing up with the same kind you made is pretty slim.

 Hello?  Wings and Super Bowl go together like Peanut Butter and Jelly.  Hmm, I may have just given myself an idea. 

My personal favorite, for now at least is this one:   Raspberry Chipotle Wings

And in no particular order the rest of my favorites (although if you go clockwise you can see pictures of these in order:
Chutney Wings
Sweet and Spicy Wings
Cranberry Orange Chutney Wings

I got a problem now, I think want some Wings...

 

Savory Salmon Cheesecake - #BakingBloggers

I joined another cooking group, cause I think I'm just a little nuts and I need more stress in my life, yeah right.
The group is called Baking Bloggers and it'll be a perfect fit for me.  I do bake a little bit. #Bakingbloggers
This month the assignment is Cheesecake. 

And it had to be baked.
Personally  I love Cheesecake but I'm well into finishing off my new cookbook, and my mind's focus has been on Appetizers, cause that's what the cookbook is all about.
I made a small savory cheesecake, using the smoked salmon I had in the cupboard in a pouch.

I usually keep a couple of these handy because I can make stuff out of them at a moment's notice or well, at least quickly.
I also have a small springform pan and as it just so happens, it was the perfect size. giggle.

I didn't want to make a great big ONE, because sometimes it's nice to not have to wrestle with a lot of food.   And this was perfect for just a couple of people because sometimes it's nice to not have a crowd to share with.
Mixing the cream cheese, egg, dill and lemon zest together.

 Getting the base into the pan

 Salmon folded into the cream cheese

 Into the pan and ready to bake

Did I mention that it would also be a nice appetizer for two as well, Valentine's Day is almost here.
Or just for one...

Yield: 2-6 servings 
Author: Sid's Sea Palm Cooking - inspired by many recipes

Savory Salmon Cheesecake

prep time: 10 MINS 
cook time: 30 MINS 
total time: 40 mins

This little savory cheesecake is perfect for a small gathering, and is a fun takeoff on a traditional cheesecake. Serve with baguette slices or home made potato chips for a fun presentation.

ingredients:

8  oz. Cream Cheese, softened

1 egg

6 oz. Smoked Salmon

1/2 teaspoon dried dill

1/2 teaspoon lemon zest

1 teaspoon finely minced red onion or a scallion

 Base

1/4 cup panko

1/4 cup potato chips, crumbled

1/4 cup parmesan cheese

2 tablespoons melted butter

1/2 teaspoon dried dill

Garnish

1/2 cup creme fraiche or sour cream

1 teaspoon lemon juice

1/4 cup finely minced red onion

1-2 teaspoons capers

Fresh dill if desired.

instructions:

Butter or spray the inside of a spring form pan with butter or cooking spray.

Mix together the Panko, potato chips, parmesan cheese, butter and dill together and pack into the bottom of a 6 inch springform pan. 

Mix the softened cream cheese, egg, dill, lemon zest together and fold in the smoked salmon so that it stays in little chunks.   Pour or spoon the cream cheese mixture on top of the Panko/potato chip crust.  Bake at 325 for 30 minutes or until the cheese mixture is set.  Take out of the oven and let it sit for 10 minutes, then release the sides of the pan and carefully lift off.  Using a wide spatula, carefully lift the entire cheesecake onto a serving dish.  

Mix the creme fraiche with the lemon juice.  Spoon a little of the creme fraiche mixture over top of the cheesecake and sprinkle or garnish with the capers and red onion.   Serve with toasted bread or home made potato chips.  

notes

Note: If you have fresh dill, use that instead of the dried dill.

Created using The Recipes Generator

I got my inspiration from here and here.


My cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback. Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2018, with all rights reserved thereof.

Baking Bloggers

Cheesecakes

• Culinary Adventures with Camilla: A Literal Cake of Cheese and Handmade Crackers
• Sneha's Recipe: Baked New York Style Cheesecake
• Trampling Rose: Chocolate Hazelnut Cheesecake
• Tara's Multicultural Table: Cinnamon Roll Cheesecake
• Karen's Kitchen: Classic New York Cheesecake
• Cookaholic Wife: Cookie Dough Cheesecake Bars
• A Day in the Life on the Farm: Individual Cheesecakes for 2
• Sid's Sea Palm Cooking: Savory Salmon Cheesecake
• Palatable Pastime: Sugar Cookie Cheesecake
• The Redhead Baker: Tiramisu Cheesecake