MUSHROOM DUXELLE RECIPE RECIPES

Steps:

• Heat the oil in a frying pan over a gentle heat, then add the mushrooms, shallot and tarragon. You need to sauté gently, until all the moisture from the mushrooms has evaporated. This will take about 25 minutes, depending on the width of your pan. The best way to test that it’s ready is to trail a wooden spoon through the middle of the pan. If juices appear in its wake, keep cooking for 5 minutes and try it again. The spoon should leave a clear path behind it.
•  Preheat the grill to high. Use a biscuit cutter to cut the bread slices into little circles, toast on both sides under the grill and top with spoonfuls of the mushroom duxelle mixture before serving.

Steps:

• Heat oven to 400 degrees.
• Mix the first 6 ingredients together well. Set aside.
• In a large saucepan melt the butter. Add minced onion and mushrooms.
• Cook on medium high heat until mushrooms sweat and onions are translucent.
• Turn the heat down to medium while you add the garlic, red wine, and basil.
• Turn the heat back up to high and continue to cook until the liquid is reduced. Remove from heat. Cool.
• Lightly grease a cookie sheet or baking pan.
• On a lightly floured surface lay out the pastry sheets. Cut each sheet into 4 squares
• Spread mushroom mixture across each square. Top with thin layer of mozzarella cheese
• Put 1/2 cup of meat mixture (formed into flattened balls) on top.
• Pull corners up over meat and pinch edges together. (don’t worry if this is tricky, it is for everyone…it isn’t just you!)
• Put the bundles on a cookie sheet with seam side down. Cut small slits on top and brush the tops with cream or beaten egg.
• Bake for 30-40 minutes (at 400 degrees) or until golden brown and meat is cooked through.
• Serve with brown gravy