MUSHROOM PORES RECIPES

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MUSHROOM DUXELLES - FORAGER CHEF



Mushroom Duxelles - Forager Chef image

A duxelles of mushrooms is one of the oldest, time-tested ways to preserve your harvest. This is a small batch, scale as needed for large harvests. I mostly make this in quantities of 2+lbs, but making a small batch will help you get the feel for the process.

Provided by Alan Bergo

Categories     Appetizer    Side Dish    Snack

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1

Number Of Ingredients 7

1 lb fresh wild mushrooms cleaned (caps and stems roughly chopped.)
1 Tbsp shallot diced ¼ inch or chopped roughly
½ tsp kosher salt
¼ Teaspoon fresh ground black pepper
2 tbsp oil (plus a little extra for roasting afterword )
¼ cup dry sherry (dry white wine can be substituted)
1/2 teaspoon fresh chopped thyme

Steps:

  • Finely chop the mushrooms by hand, or pulse the mushrooms in a food processor until they're finely chopped, but be careful not to over-process them. Traditionally you would chop them by hand, and it will give the best texture.
  • Heat a large saute pan with the oil. Heat the pan until hot and nearly smoking, then add the mushrooms and shallots, and stir to coat with the oil. Cook for a minute or two, stirring occasionally.
  • Add the salt, pepper and the herbs. Continue to cook, lowering the heat to medium to prevent scorching. Cook the mixture for ten minutes, until the mushrooms have given up their water and the pan starts to look dry.
  • Deglaze the pan with the sherry or wine, then cook off the liquid again until the pan is dry, stirring the pan to coat the mushrooms with the juices. From here, if you like the flavor, you can cool the duxelles and refrigerate them for a few days, or freeze right away for later. If the duxelles taste mild to you, as may happen if you're making a large batch, proceed to drying them out in the oven.
  • Drying/roasting the duxelles to finish (optional)

SALISBURY STEAK WITH MUSHROOM GRAVY RECIPE - SKINNYTASTE



Salisbury Steak with Mushroom Gravy Recipe - Skinnytaste image

This classic Salisbury Steak recipe is lightened up, smothered in mushroom gravy and ready in under 30 minutes!

Provided by Gina

Categories     Dinner

Total Time 55 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 18

1 1/2 tsp oil
3/4 cup onions (minced)
1  lbs  93% lean ground beef
1 lb 93% lean ground turkey
1/2  cup  unseasoned breadcrumbs (or gluten free crumbs)
1 large egg
1 large egg white
2 cups beef broth
1/4  tsp  salt
1/8  tsp  ground black pepper (to taste)
8 oz sliced mushrooms
2  tbsp  all-purpose flour (or gluten-free flour blend)
2 tbsp tomato paste
1 tsp red wine vinegar
2  tsp  Worcestershire sauce (to taste)
1/2  tsp  mustard powder
1/4  cup  water
chopped parsley for garnish (optional)

Steps:

  • Sauté onions in oil over medium heat until golden brown, about 5 minutes.
  • In a large bowl, combine half of the sautéed onions, ground beef, ground turkey, bread crumbs, egg, egg white, 1/4 cup beef broth, salt and black pepper. Shape into 8 oval patties.
  • In a large deep skillet over medium-high heat, brown both sides of patties, about 4 to 5 min on each side, in batches as needed. Set aside on a dish.
  • Add mushrooms to the skillet, season with salt and pepper and sauté 2-3 minutes.
  • Return patties to the skillet with the mushrooms.
  • In a small bowl, blend flour and remaining broth until smooth. Mix in remaining onions, tomato paste, vinegar, water, worcestershire sauce and mustard powder. Pour over meat and mushrooms in skillet.
  • Cover and cook on low heat for 20 minutes, stirring occasionally.

Nutrition Facts : ServingSize 1 patty w/ mushroom gravy, Calories 247 kcal, CarbohydrateContent 10.5 g, ProteinContent 27 g, FatContent 11 g, SodiumContent 420 mg, FiberContent 1 g, SugarContent 2.5 g

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