29 mushroom duxelles Recipes

de foie gras, calf liver, ground pork fat, milk, liver stock, onion (chopped ), garlic to taste, crackers, salt & pepper to taste, sage, margarine, thyme, bay leaf (crumbled ), boil liver 1/2 hour , remove fibers, grind liver, crackers, onion and, garlic ; mix well as each ingredient is added. cook in hot oven 1 1/2 hours, placing container (mold) in pan of water, mold should be covered with parchment or waxed paper for 1st hour. remove from hot water after 1st hour., mock pate de foie gras (liver), liver sausage (jones very good) 2 tbsp. brandy, butter herbs (thyme, margarine, tarragon), duxelles (mushroom hash) fresh parsley, garlic (2- 4 cloves) 1 small can chopped black olives, wine (gallo chablis is fine)

olive oil, ground beef, mushrooms, chopped fine , as for duxelles (optional), onions, small dice, garlic cloves, minced, tomato paste, dried oregano (mediterranean is best), ground cinnamon (optional), grated parmesan cheese or 1 cup kefalotiri, chopped minced parsley, eggs, beaten to blend, salt and pepper, phyllo pastry

fresh parsley leaves (about 1 bunch), shallots, peeled and quartered, coarsely chopped mushrooms (about 3/4 lb), olive oil, divided, salt, divided, black pepper, divided, ground red pepper, bottled minced garlic, skinless, boneless chicken breast halves, half-and-half

fresh thin-sliced white bread (i use pepperidge farm), melted butter, butter, shallots , finely chopped in food processor, mushroom , finely chopped in food processor, flour, whipping cream, salt, chopped parsley, chopped chives, lemon juice, freshly grated parmesan cheese

beef tenderloin, duxelles , recipe follows, sheets phyllo, olive oil, merlot sauce , recipe follows, butter, chopped mushrooms, chopped shallots, herbs, chardonnay, brandy, foie gras, butter, garlic , smashed, shallot, minced, chopped fresh herbs (whatever is handy: chives, tarragon, chervil, parsley, etc.), merlot, veal stock

farfalle pasta (bowties), albacore tuna in water, cheese sauce (*), salsa, mild, duxelle mushrooms (**), low-fat sour cream, unsalted butter, cornstarch, fresh ground pepper (optional)

whole free-range chicken , divided into 2 boneless breasts, 2 wings, 2 legs and 2 thighs, reserve carcass for sauce, chicken stock, russet potatoes , thinly sliced lengthwise, white truffle pate, shiitake mushrooms , stems reserved and caps thinly sliced, vegetable oil, for frying, whole, unsalted butter, salt and pepper, duxelle , recipe follows