duxelles

Duxelles, pronounced "duk' sel", are an intensely flavored mixture of finely chopped mushrooms and shallots. Named after the 17th French Marquis d'Uxelles, Duxelles are easy to prepare. They will take a whole host of dishes to the next level of deliciousness.

Duxelles

button mushrooms, quickly

unsalted butter

shallot,

Kosher salt

black pepper

Tablespoons Madeira (See Tip 3)

Finely chop the mushrooms in 1/4 to 1/8-inch pieces. (See Tip 4)

Divide chopped mushrooms into thirds; transfer mushrooms to doubled paper towels. Squeeze to remove liquid; let rest for several minutes and squeeze again. Set aside. (See Tip 5)

Heat butter in a 12-inch nonstick pan over medium heat. When butter has melted, add shallots and cook for 3 to 4 minutes, or until softened. Do not allow shallots to brown. (See Tip 6)

Increase heat to medium high and add mushrooms, salt and pepper. Cook, stirring frequently until liquid has evaporated, about 2 minutes.&nbsp;

Add 2 Tablespoons Madeira; continue cooking over medium high heat until liquid has evaporated, about 2 minutes. Correct seasonings.

Yield: About 1 3/4 cups. (See Tip 7)

Dried Wild Mushroom Duxelles

oz dried lobster mushrooms

water

tsp salt

shallot

thyme

unsalted butter oil

dry sherry

Soak the dried mushrooms in cold water until they are fully rehydrated, about 20 minutes

Agitate the mushooms in the water vigorously to remove any clinging dirt.

Remove the mushrooms from their juice with a large slotted spoon, then strain the liquid through a fine strainer or sieve. Mince the mushrooms with a knife.

Saute the shallot and the butter until the shallots are translucent, about 1 minutes. Add the sherry and cook for a minutes, then add the chopped mushrooms, and their liquid, thyme then season with the salt and cook on medium heat until almost all of the liquid is evaporated, this should take about 10-15 minutes.

When almost all of the liquid is evaporated, remove the duxelles and place in a container in the fridge, uncovered. Once the mixture is totally cooled, cover it with plastic wrap until needed. Cooked mushrooms duxelles should be eaten within 3 days. The duxelles can also be frozen.

These Individual Beef Wellington’s are made with extra lean ground beef instead of the traditional beef tenderloin. Making them a delicious yet cost effective way to serve a special meal to your family and friends this Easter (or any day you want an excuse to feel fancy!)The ground beef is seasoned well, topped with Duxelles (a mixture of chopped mushrooms, shallots, garlic, and thyme), neatly folded into thin slices of prosciutto, then wrapped in puff pastry to create beautiful little packages, which are bursting with big flavour.

Individual Ground Beef Wellingtons

cremini mushrooms

shallots (chopped)

garlic

salt

⅛ teaspoon freshly ground pepper

Marsala wine

eggs

Dijon mustard

horseradish

Worcestershire sauce

pepper

onion

panko breadcrumbs

extra lean ground Canadian Beef

puff pastry

Small bowl of water

Eggs (beaten, for an egg wash)

Prepare the duxelles

Prepare the Duxelles. Add the mushrooms, shallots, garlic, and thyme to a food processor then pulse until finely chopped. Heat a large sauté pan over medium heat and melt the butter. Add the mushroom mixture, Marsala wine, salt and pepper to the pan and sauté until most of the liquid has evaporated (10-12 minutes). Set aside to cool.

Strain mushrooms

Once cooled, use a cheesecloth or fine mesh strainer to drain the mushroom mixture of any remaining liquid. Separate mixture into 8 equal portions and set aside until ready to assemble.

Make the beef patties.

Make the Beef Patties. In a large mixing bowl, beat the eggs, then add the tablespoon Dijon mustard, horseradish, Worcestershire sauce, salt, pepper, onion, garlic and stir to combine. Mix in the panko breadcrumbs, then add the ground beef and fold in the egg mixture until thoroughly combined. Using a half cup measure form into 8 equal size beef patties, which were 1.25 inches (3.1 cm) thick. (approximately 141 grams/5 ounces each patty)

preheat the oven.

Assemble the Wellingtons

Assemble the individual Wellingtons. Roll out one sheet of the puff pastry on a lightly floured surface to a 12-inch square, then cut into 4 (6-inch) squares. Puff pastry tip: Work quickly. If the puff pastry starts getting warm it becomes harder to use and will not puff up as nicely. Simply place pastry back into the fridge for 5-10 minutes, throughout the assembly process.

Layer &amp; fold in ingredients.

Lay out 2 pieces of prosciutto onto each piece of puff pastry. Add one beef patty on top of the prosciutto of each of the four squares. Add one portion of the mushroom mixture on top of each beef patty and flatten out into an even layer. Flip the beef patty over so the mushroom mixture is sitting on the prosciutto. Fold over the prosciutto slices to completely wrap the beef patty then flip over, so the prosciutto ends are on the puff pastry.

Wrap with puff pastry.

Begin folding the puff pastry up and over the prosciutto wrapped patty as though wrapping a package. Using a pastry brush or your finger, dampen the puff pastry at each point the pastry folds over itself to securely seal all edges. Place the individual packages seam-side up on a parchment lined baking sheet that is large enough to hold all eight Wellingtons without touching.

Repeat process.

Repeat with the second sheet of puff pastry and place finished packages on baking sheet.

chill pastry

Once your wellingtons are assembled, refrigerate them for 15 minutes to ensure they are chilled and will puff up nicely in the oven.

Brush with egg wash.

Brush the egg wash over the tops and sides of each package.  Pierce each Wellington with a sharp knife to create a half inch slit for ventilation and bake until the pastry is golden brown and an instant-read thermometer registers 160°F, about 40-45 minutes.

rest on cooling rack.

Remove from the oven, place on a wire cooling rack, and let rest for 5-10 minutes before serving.

prepare Marsala sauce.

While the Wellingtons bake, prepare Marsala Mushroom Sauce (recipe here) or your favourite beef gravy for serving alongside with your favourite vegetables.

Tried for the first time tonight; it was delicious!  I used ground sirloin and added some parsley and thyme to the meat mixture.  Yeah, it wasn’t beef tenderloin but there was no skimping on the flavour.  Definitely a keeper!  Thank you.

We can’t imagine a more delicious meal for a crowd! Can’t wait to try!

Dina and Bruce

https://www.youtube.com/watch?v=z3QY6mU0qb8

These Individual Beef Wellington’s are made with ground beef instead of the traditional beef tenderloin. Making them a delicious yet cost effective way to serve a special meal to your family and friends this Easter (or any day you want an excuse to feel fancy!)

The ground beef is seasoned well, topped with Duxelles (a mixture of chopped mushrooms, shallots, garlic, and thyme), neatly folded into thin slices of prosciutto, then wrapped in puff pastry to create beautiful little packages, which are bursting with big flavour. 

When you choose to serve Canadian Beef, the benefits of beef go far beyond its great taste. The vitamins and nutrients that beef provides, help you stay energized, aid concentration, boost your immune system and help keep your bones, teeth, and muscles strong and healthy. 

It was pleasure to create this recipe in partnership with Canada Beef @loveCDNbeef #MyCanadianBeef Opinions in this post are my own.

Recipe link:

Individual Ground Beef Wellingtons #short

Un intitulé bien pompeux pour cette recette, mais "LA" cuisson des blancs de poulet parfaite et diététique... Nous vous proposons une ballotine de poulet farcie aux champignons de Paris.

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Dried Wild Mushroom Duxelles

Individual Ground Beef Wellingtons

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