Mushroom Spread a.k.a. Duxelles
HTML-код
- Опубликовано: 17 ноя 2024
- Mushroom Spread a.k.a. Duxelles
for Mushroom Toast and Beyond!
For the Onions / Shallots:
1 yellow onion or 2 large shallots, diced
2 Tbsp olive oil or butter
Set a 10 inch skillet over medium heat. Add oil or butter, onions, and salt. Cook stirring occasionally until translucent and golden brown, but not crisp. You might need to reduce heat to medium-low towards the end of cooking. This will take about 15 minutes for onions, 10 minutes for shallots. If you want to see the details of this process, here is a video: • Make-Ahead Mashed Pota...
For Mushroom Duxelles:
2 Tbsp olive oil
1 Tbsp butter
4 large portobello mushrooms or a 1.5 Lb button mushrooms, diced
1/4 cup of dry white wine
Cooked onions (see above)
2 Tbsp heavy cream
2 Tbsp sour cream
Salt and black pepper to taste
Set a 12 inch skillet over high heat. Add oil and butter. When butter melts, add the mushrooms, salt, and wine. Cover immediately and cook until mushrooms release their liquid, about 5 minutes. Uncover and cook to evaporate all the liquid. Reduce heat to medium and cook until browned, stirring occasionally. Add the cooked onions and cream. Scrape up the brown bits and take off heat. Season with black pepper and cool until warm (or room temp). Puree in a food processor with 2 Tbsp sour cream until coarsely chopped. Taste and adjust for salt. Can be stored in the fridge for 5 days. Rewarm before using.
How to poach eggs: • Poached Eggs for a Cro...
Support my channel
/ helenrennie
My cooking classes in the Boston area:
www.helenrennie...
FACEBOOK: / helenskitchencooking
TWITTER: / helenrennie1
INSTAGRAM: / helen.rennie
When I make a duxelles, I like adding dry Marsala wine, minced shallots and minced fresh herbs, like sage, chives, parsley and thyme. This is one of my "go-to" fillings for a roulade, and it also tastes incredible mixed into a bread stuffing. There are so many uses for a good duxelles! And it freezes well, too.
Thank-you for your wonderful knowledge of food preparation before during and after cooking!! I grew up in a family of 9 kids in the sixties and it was important to stretch meals to feed all of us, my parents made us all spend a week at a time each in the kitchen to learn how to do this, now I'm 60 and have done the same with my kids and six grandkids!! 2 of them love to watch your channel and they are 10 and 12 years old, thank you for taking me back to my past and cementing the importance of passing on knowledge!!!
"Wicked good"! Careful...your Massachusetts is showing, Helen ;^) Looks delicious, thanks. I'll attempt this weekend.
I’m from Mass and I died when she said that😂. She represents us well! ❤️
"Here are more recipes that were bastardized by yours truly!" LOL Love it. Thanks for this recipe, Helen and all the work you do! Please keep on bastardizing!!
lol
I made this, but used creme fresh instead of sour cream.....WOWSA!!! Thanks for the recipe, I love your channel!
Helen, I am SO in love with you! Hahaha! Your channel is the best, it gets me so excited about cooking!
You are such a breath of fresh air. I always wash my mushrooms, usually in secret, lest RUclips cooks find out and report me to the culinary police.
Seriously, thanks for this video. I add cognac rather than wine. But I’m eager to make this with the sour cream.
As I live in Rhode Island, I may sign up for a class in 2022. Cheers!
Mushrooms and onions. I honestly eat both at least five times a week. And now a new way to prepare them. Your videos are always a treat. No matter how horribly I've done at the stove, your videos always give me an appetite. On another note... Thank goodness for people that buy expensive skillets and pans and can't figure out how to use them. I have several pieces of All-Clad that cost me relative nickels.
Thanks for sharing your Duxelle recipe.
I can listen to Helen all day... You need to produce more content!!!
Just watched two videos on this channel. Extremely high quality food youtuber detected! Obviously I instantly subscribed, cause I think I am a little bit in love.
Helen, I'd fly to Boston just to get a class from you, haha!
I enjoy cooking and this looks like it would be a great dish for me to try. Fairly easy, using few ingredients and a result that ought to last long enough to enjoy (if family don't find it, at least). Thank you so much, Helen.
#realcomment , I wish so much I was in Boston to take a class with you . This is amazing . I'm always impressed by the simplicity and the flavor profile of your cooking . Simply amazing .
Just found you tonight and I love your videos!
I don't often subscribe to cooking channels but I'm subscribing to yours. I love that you don't remove the gills from the portobellos - I have never understood this waste - unless it is due to presentation - but most TV chefs scrape them out just because someone told them to! And my other pet peeve with mushrooms - yes button, crimini and portobellos can be washed AND then dried - any moisture clings to the outside - they are not sponges. I read an article years ago - in Scientific America - when the did an actual study on this and proved that the water is not absorbed but just clings to the outside - no don't soak them for an hour, rinse and dry.
You sound like you really know your facts - your food handling tips on time/temp are so uncommon not only among home cooks but again with the TV "chefs".
But above all your recipes sound fantastic - can't wait to start cooking some.
I'm absolutely smitten by you!
This video needs more views. Just excellent.
Love mushrooms, will definitely try this. Thank you!
You killed me softly. I actually made duxelle back in 2009 as a bed for a failed beef Wellington. I didn't know it was duxelle, but it was the only edible part in that composition. Xxx
that's why I made duxelles and not beef wellington :)
I've been making this for years - I call it. mushroom caviar!
I love that name :)
I totally love your channel and the way you present information
OK, now I don't know which is my favorite, this or your caramelized Onions.. Both Sooooooooooooo good.
Thanks
"the little black dress of mushrooms". haha!
Wonderful!!! Thank you for sharing. 😊
It was delicious a'd with mustard even more perfect
I love making dry-pan mushrooms! They are wonderful on pizza or a slice of hearty bread w/ some good garlic-infused EVOO. Or chopped up in some eggs! So many possibilities.
She said "wicked good" so subscribed.
#realcomment I like to try some of your French food recipes, as they look very delicious, but I can't use alcohol, is there any substitute for wine in this recipe or onion soup or beef stew?
just skip wine and add a splash of water to help the mushrooms get going with releasing their liquid. you might also need a little extra acidity in the end (like lemon juice or vinegar).
Thank you!
Oh Helen your pans aren’t the only thing in the kitchen that is HOT. MWAH
Hi, Helen.
The food looks so pretty and delicious :)
Awesome video Helen! I need to try this for sure!
#real comment That looks delicious and something I will try this weekend. I can see those mushrooms going well with some chopped tomatoes, reduced in a little olive oil, served on sourdough toast with the poached egg.
Where have you been all my life?! I just discovered your channel, and I love it.
This looks so wonderful🍄🍄🍄
I get so excited when i see that you uploaded a video 😂
#realcomment Thank you so much for this recipe. I've never had a mushrooms dish this delicious and it's so simple. Obviously I've always been cooking my mushrooms wrong.
That looks so good, I love the egg on top.
How did you know I had a whole bucket of mushrooms needing love!
Avocado toast is so NOT 2015 - it was what we grew up on in South Africa way back in the 60's!!! :-)
I scrape out portabella gills....because I like them so much I want to eat them alone.
Helen... what camera do you use for your vlogging? The picture quality is always FLAWLESS!
This looks so very good !!
Do I smell a beef wellington recipe coming? I would love to see that 'bastardized' by you :)
I haven't made beef wellington in years. It's one of those dishes that freaks me out. So many components, so much money, and so much time! All of this means that you can't practice it 5 times if you are a reasonable person :) and I like to practice. contrary to what this channel might lead you to believe, I screw things up a lot in the kitchen (I mean new things).
I'm going to try this recipe with chicken of the woods mushrooms
Do you pick your own from the woods, I see a lot of folks in the northern part of Minnesota do.
That looks so good
the gills are the best part, it drives me crazy seeing people do that for other dishes
I just love your accent. I don't care what you're teaching me. LOL
Julia Child's recipe suggests processing the mushrooms to a fine consistency first, then squeezing them in a towel to remove most of the water before sautéing. Might be a little quicker, but whatever works for you.
I think my way is both faster and tastier. you get better browning from bigger pieces of mushrooms.
@@helenrennie I was wondering why you processed the mushrooms at the end instead of the beginning! When I've made duxelle, I processed the mushrooms and shallots first, added to pan until dry and then added some parsley.
I've heard the legend that everything is bigger in the US, it seems to be true, I've never seen such gigantic portobello mushrooms in my life (here in Europe). 😮
Okay I'm making this now but I just remembered I drank all my pinot gris yesterday, which was the only white wine I had...except...okay I'm going to do this; I have sake in the fridge. I'm too lazy to go to the store right now so I'm going with the sake. Hope this turns out okay. Wish me luck!
OMG it's delicious. Wow. You know, I'm sure it's just as delicious made with white wine from grapes instead of rice, but sake works too. Super tasty.
#Realcomment: Is there an alternative to heavy cream (although I'm all over that!) for our vegan friends? This looks like another wonderful secret ingredient to add that umami magic to other dishes too!
just skip all the dairy and puree as is. if you want, soak dry porcini in boiling water for an hour. strain through a paper towel to catch the grit and use their liquid to deglaze the pan.
I know in the UK at least they sell dairy free cream. No idea what it's made out of but its suspiciously like the real thing only it doesnt make the lactose intolerant like me sick
Hello Helen, new sub here🙂 I love your content so much and I love how thorough you are!!
What food processor do you use? Any other ones you recommend?
unfortunately my food processor is not made any more. mine is kitchenaid and it's a pretty small one (7 cups). check to see what processors cook's illustrated or seriouseat.com recommends.
#realcomment Helen, you are one of my "food heroes"! I have a few- people like you withe talent, personality, dedication and flair for food. I have followed Jacques Pepin and Rick Bayless for years and recently, Chef John! I will be trying this recipe for an upcoming group breakfast. If any of your subscribers plan to do the same, here is a link to a video clip on how Jacques Pepin prepares poached eggs for a crowd! ruclips.net/video/8e2aBVRHZdI/видео.html Thank you!!
Enak....sya dari indonesia
If I don’t have white wine what can I use instead?
Before there was RUclips there was Helen 👌
You’re so cool and very attractive
Love your passion xo
Why do you cover the mushrooms?
"...food porn.." Ha ha..
I have always told my wife that my next wife will have a Russian accent.........
prob great over some pasta
Thumbs up for a "food porn" mention.
"Bastardized" xDDDD
#realcomment I love this. I wouldn't bother food processing though, I love the chunky mushroom and onion for a more rough mouthfeel.
Bastardized? More like an improvement.
Add shallot and have a Duxel spread
You are so cute..
duxell is so anti mushroom...doesnot intensify mushroom flavour but tastes like any brown paste ...