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Old 07-07-2020, 08:52 AM   #1
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Duxelles - why and how

Hello Cooks!

I made an impulse buy of mushrooms at Costco last week. I was looking for ways to freeze them and came across "duxelles," which I vaguely knew to involve mushrooms, but couldn't have described. Anyway, I am cooking down a batch now in a skillet, and I'm wondering: the recipes say to cook them "until dry," but how dry is dry? If they're really dry, won't they be burnt?

And, does anybody have really good recipies using these? I found one on Fine Cooking involving potato pancakes that looks heavenly.

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Old 07-07-2020, 09:14 AM   #2
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Another question - most recipes seem to call just for finely chopping the mushrooms, but Joy of Cooking calls for chopping, then squeezing out the liquid, then adding BOTH the liquid and the mushrooms to the pan. I didn't bother with the squeezing since I would simply be adding it back with the mushrooms, but why would a cook do this in the first place?
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Old 07-07-2020, 09:22 AM   #3
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I like it (with a little parmesan) in ravioli or tortellini, and if you're a filet guy you could make a Wellington.

https://youtu.be/Cyskqnp1j64

BTW, it's darn near impossible to burn mushrooms. As for squeezing them first… it is tough to sweat liquid from mushrooms (that's why they're impossible to burn). My guess is that squeezing speeds up cooking, allowing the squeezed liquid to evaporate faster, leaving the flavor behind.
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Old 07-07-2020, 09:29 AM   #4
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"Cooking until dry." When you sauté mushrooms, they give off a ton of water. continue to sauté until all that water cooks off.
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Old 07-07-2020, 09:35 AM   #5
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Thanks, very helpful!
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Old 07-07-2020, 01:14 PM   #6
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Pellice, Here's a previous thread I posted about making duxelles
https://www.discusscooking.com/forum...es-103683.html
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Old 07-07-2020, 02:10 PM   #7
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Quote:
Originally Posted by pepperhead212 View Post
Pellice, Here's a previous thread I posted about making duxelles
https://www.discusscooking.com/forum...es-103683.html
Thanks, Pepperhead! I think I got the dryness about right! Yes, it took an hour or more, longer than I expected. The batch is now freezing in an ice cube tray, and I'll be looking for ways to use them.
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Old 07-07-2020, 04:44 PM   #8
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If I am trying to store mushrooms, I usually just slice or quarter mushrooms and fry them in butter, possibly with some EVOO. Then I spread them out on a silpat or waxed paper on a baking sheet. I stick that in the freezer. When they are frozen, I separate them a bit and put them in a zipper bag for the freezer. Sometimes, after they are fried, I just put them in a food safe plastic container and keep them in the fridge, to have handy. They last a good while in the fridge, but longer in the freezer.
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Old 07-07-2020, 06:18 PM   #9
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Hi Pellice. I'm going to be making a mushroom sauce to go over our steaks tonight. Have not come up with exactly how yet, but I wanted to mention my fondness for using this in so many mushroom applications. https://www.betterthanbouillon.com/p...mushroom-base/
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Old 07-08-2020, 06:42 AM   #10
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I've only ever used duxelles in two ways.

As part of the spread over Beef Wellington and

as the stuffing in little 'purse' appetizers in a pink cream sauce.
The purses and sauce I've frozen separately.
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Old 07-08-2020, 07:07 AM   #11
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Just found the picture of the "Amuse Bouche" won ton mushroom purses.
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Old 07-08-2020, 08:45 AM   #12
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One recipe (from back in the 70s, the New NYT Cookbook) I have used duxelles in, was
probably my favorite stuffed mushrooms, with about an equal amount of duxelles and sausage (I usually used some rosemary sausage for this), and topped with a combination of buttery bread crumbs and parmesan, then baked. The duxelles in the recipe was a quick batch, made from the stems of the mushrooms, but I usually had some already made, and I saved the stems for something else.
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Old 07-11-2020, 06:21 AM   #13
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Pepperhead, I have the old New York Times Cookbook, and the recipe for stuffed mushroom capslooks delicious!
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