Sherried Duxelles Spread

[Guest guest]

* Exported from MasterCook *

 

Sherried Duxelles Spread

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 0 Preparation Time :0:00

Categories : Dips & Spreads Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Duxelles -- (page 11) drained

2 tablespoons butter -- softened & cut into 4 pieces

1 1/2 teaspoons fresh chives

1 teaspoon fresh thyme leaves

1/4 cup heavy cream

3 tablespoons dry or medium-dry sherry -- (to 4 tbsp)

salt & freshly ground pepper

toast points or crackers

 

Put the duxelles, butter, chives, and thyme leaves in a food processor fitted

with the metal blade, and pulse until the mixture is finely ground. With the

motor running, pour the cream and 3 tablespoons of sherry through the feed tube.

Process until the mixture is a smooth puree. Taste, and more sherry, if

desired, and salt and pepper to taste. Spoon the spread into a ramekin and

serve with toast points or crackers.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

Yield:

" 1 cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 688 Calories; 76g Fat (96.7% calories

from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 226mg Cholesterol;

925mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 15

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Duxelles

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 0 Preparation Time :0:00

Categories : Slow Cooker Cooking Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pounds cultivated white mushrooms -- cleaned, stems trimmed,

thinly sliced--can be sliced in food processor

3 large shallots -- peeled & minced

8 tablespoons butter -- (1 stick)

1/2 teaspoon salt

freshly ground black pepper

 

Place the mushrooms, shallots, and butter in the insert of the slow cooker.

Cover and cook on high for at least 8 hours, until the mushrooms are very soft.

Turn off the slow cooker and let the mushrooms cool slightly.

 

Pour the mushrooms and liquid into a strainer placed over a bowl. Save the

cooking liquid.

 

Transfer the mixture to the work bowl of a food processor. Pulse until the

pieces are very small, but don't let the mixture become a smooth puree. Stir in

the salt and pepper to taste.

 

Store the pureed mushrooms and their liquid separately. Some recipes that call

for duxelles also require some of the liquid. The cooking liquid can be used on

its own to enrich soups, stews, sauces, and risotto.

 

Place the duxelles in small resealable plastic bags and the juice in tightly

covered containers. Store both in the refrigerator for up to 2 weeks or in the

freezer for up to 6 months.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

Yield:

" 3 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 835 Calories; 92g Fat (96.8% calories

from fat); 2g Protein; 5g Carbohydrate; 0g Dietary Fiber; 248mg Cholesterol;

2006mg Sodium. Exchanges: 1 Vegetable; 18 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Duxelles

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 0 Preparation Time :0:00

Categories : Slow Cooker Cooking Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pounds cultivated white mushrooms -- cleaned, stems trimmed,

thinly sliced--can be sliced in food processor

3 large shallots -- peeled & minced

8 tablespoons butter -- (1 stick)

1/2 teaspoon salt

freshly ground black pepper

 

Place the mushrooms, shallots, and butter in the insert of the slow cooker.

Cover and cook on high for at least 8 hours, until the mushrooms are very soft.

Turn off the slow cooker and let the mushrooms cool slightly.

 

Pour the mushrooms and liquid into a strainer placed over a bowl. Save the

cooking liquid.

 

Transfer the mixture to the work bowl of a food processor. Pulse until the

pieces are very small, but don't let the mixture become a smooth puree. Stir in

the salt and pepper to taste.

 

Store the pureed mushrooms and their liquid separately. Some recipes that call

for duxelles also require some of the liquid. The cooking liquid can be used on

its own to enrich soups, stews, sauces, and risotto.

 

Place the duxelles in small resealable plastic bags and the juice in tightly

covered containers. Store both in the refrigerator for up to 2 weeks or in the

freezer for up to 6 months.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

Yield:

" 3 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 835 Calories; 92g Fat (96.8% calories

from fat); 2g Protein; 5g Carbohydrate; 0g Dietary Fiber; 248mg Cholesterol;

2006mg Sodium. Exchanges: 1 Vegetable; 18 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0