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16 Ratings
5 star values:
5
4 star values:
3
3 star values:
6
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: Unrated
01/04/2009
I made a similar Martha Stewart recipe where you stuff chicken breasts with duxelles and I really liked it. When I made this recipe I couldn't taste the shallot or garlic. It was just...mushroomy. The toast didn't stay crisp for very long--it wasn't soggy, it just didn't stay crisp. I'd add more garlic and shallot OR top the toast and goat cheese with the Martha Stewart Bruschetta that you can get at
Costco!
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Duxelles - A Simple Spread
Credit:
Ellie Miller
Recipe Summary
Yield: Makes 2 cups
Ingredients
Ingredient Checklist
2 tablespoons unsalted butter
1/4 cup finely chopped shallot
1 garlic clove, minced
1 pound assorted mushrooms (such as shiitake, white button, and cremini), stem ends trimmed, finely chopped
Coarse salt
1 tablespoon finely chopped fresh flat-leaf parsley
1/8 teaspoon freshly ground pepper
Cook's Notes
The mix freezes beautifully so prepare some now while mushrooms are at their peak, and you’ll be able to feast on it for up to a month.
Gallery
Duxelles - A Simple Spread
Credit:
Ellie Miller
Recipe Summary
Yield: Makes 2 cups
Gallery
Duxelles - A Simple Spread
Credit:
Ellie Miller
Duxelles - A Simple Spread
Credit:
Ellie Miller
Duxelles - A Simple Spread
Recipe Summary
Yield: Makes 2 cups
Recipe Summary
Yield: Makes 2 cups
Yield: Makes 2 cups
Makes 2 cups
Ingredients
Ingredients
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped shallot
- 1 garlic clove, minced
- 1 pound assorted mushrooms (such as shiitake, white button, and cremini), stem ends trimmed, finely chopped
- Coarse salt
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1/8 teaspoon freshly ground pepper
Directions
Melt butter in a large skillet over medium heat. Add shallot and garlic; cook, stirring, until softened, about 3 minutes. Add mushrooms and 1/4 teaspoon salt; cook, stirring, until mushrooms have softened and released their liquid, about 7 minutes. Raise heat to medium-high; cook until liquid has evaporated, about 3 minutes more. Stir in parsley, 1/2 teaspoon salt, and the pepper. Let cool completely.
Cook's Notes
The mix freezes beautifully so prepare some now while mushrooms are at their peak, and you’ll be able to feast on it for up to a month.
Cook’s Notes
The mix freezes beautifully so prepare some now while mushrooms are at their peak, and you’ll be able to feast on it for up to a month.
Reviews (1)
Add Rating & Review
16 Ratings
5 star values:
5
4 star values:
3
3 star values:
6
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: Unrated
01/04/2009
I made a similar Martha Stewart recipe where you stuff chicken breasts with duxelles and I really liked it. When I made this recipe I couldn't taste the shallot or garlic. It was just...mushroomy. The toast didn't stay crisp for very long--it wasn't soggy, it just didn't stay crisp. I'd add more garlic and shallot OR top the toast and goat cheese with the Martha Stewart Bruschetta that you can get at
Costco!
Reviews (1)
Add Rating & Review
16 Ratings
5 star values:
5
4 star values:
3
3 star values:
6
2 star values:
2
1 star values:
0
Add Rating & Review
16 Ratings
5 star values:
5
4 star values:
3
3 star values:
6
2 star values:
2
1 star values:
0
16 Ratings
5 star values:
5
4 star values:
3
3 star values:
6
2 star values:
2
1 star values:
0
16 Ratings
5 star values:
5
4 star values:
3
3 star values:
6
2 star values:
2
1 star values:
0
- 5 star values:
- 5
- 4 star values:
- 3
- 3 star values:
- 6
- 2 star values:
- 2
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
01/04/2009
I made a similar Martha Stewart recipe where you stuff chicken breasts with duxelles and I really liked it. When I made this recipe I couldn't taste the shallot or garlic. It was just...mushroomy. The toast didn't stay crisp for very long--it wasn't soggy, it just didn't stay crisp. I'd add more garlic and shallot OR top the toast and goat cheese with the Martha Stewart Bruschetta that you can get at
Costco!
Martha Stewart Member
Rating: Unrated
01/04/2009
I made a similar Martha Stewart recipe where you stuff chicken breasts with duxelles and I really liked it. When I made this recipe I couldn't taste the shallot or garlic. It was just...mushroomy. The toast didn't stay crisp for very long--it wasn't soggy, it just didn't stay crisp. I'd add more garlic and shallot OR top the toast and goat cheese with the Martha Stewart Bruschetta that you can get at
Costco!
Rating: Unrated
All Reviews for Duxelles - A Simple Spread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Duxelles - A Simple Spread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
