Mushroom Duxelle
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Mushroom Duxelle
Last updated 6/12/2012 12:58:41 AM. Recipe ID 21498. Report a problem with this recipe.
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      Title: Mushroom duxelle
      Yield: 2 Cups
MMMMM--------------------E. LIVE #EMIA03-------------------------
      3 tb Olive oil
      1 lb Wild mushrooms, cleaned,
           Stemmed, and chopped
    1/4 c  Minced shallots
      2 tb Minced garlic
      1 c  Port wine
           Salt and black pepper
      1    Deboned quail, carcass
           Remove and skin in tact
  In a large saute pan, heat the olive oil. When the oil is hot, add the
  mushrooms and saute for 6 minutes. Add the shallots and garlic and
  continue to saute for 4 minutes. Season with salt and pepper. Add the
  port wine and cook until almost all the liquid has cooked off, about
  4 to 6 minutes. Remove the duxelle from the pan and cool completely.
  Season the entire quail with Essence. Stuff the quail with the
  duxelle and set aside.
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook
  breadmachine mixes, homepage

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Recipe ID 21498 (Apr 03, 2005)

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