Duxelles

Duxelles is a mixture of finely chopped mushrooms, shallots, and sometimes herbs that is cooked slowly in butter until it becomes thick. The Duxelles here is used as a filling for Potato Pancakes (Latkes).

• 
  
  6 oz. white button mushrooms, cleaned and thinly sliced (about 2 cups)
  
  


• 
  
  10 oz. shiitake mushrooms, stems removed and discarded, caps cleaned and thinly sliced (about 3 cups)
  
  


• 
  
  2 large shallots, peeled and thinly sliced
  
  


• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  3/4 tsp. kosher salt
  
  


• 
  
  1/8 tsp. freshly ground black pepper
  
  

Tip:

Mushrooms are 90% water; the long, slow cooking of duxelles will evaporate the water and concentrate the mushroom flavor. Save any leftover duxelles in the freezer—it’s great in omelets, stuffed under the skin of a roasted chicken, or stuffed in baby squash or cherry tomatoes.

Put the mushrooms and shallots in a food processor fitted with the chopping blade. Pulse until finely chopped. The mushrooms and shallots should be in about 1/8-inch pieces—don’t overprocess.

Melt the butter in a 10-inch skillet over medium heat. Add the mushroom mixture, salt, and pepper and cook, stirring. When the mushrooms begin to release their moisture, turn the heat to low and cook, stirring occasionally, until the liquid has evaporated and the duxelles look dry, 20 to 25 minutes. Let cool.

Classic Beef Stroganoff

This classic stroganoff recipe features thin slices of sautéed beef with mushrooms and onions in a sour cream sauce, all served over buttery egg noodles. It's a rich yet homey meal that comes together quickly enough to make even on a weeknight.

• 
  
  Kosher salt
  
  


• 
  
  1-1/2 lb. beef top round or shell steak, sliced 1/4 inch thick, slices cut crosswise into 1-inch pieces
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. canola oil
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  10 oz. white button mushrooms, cut into 1/4-inch-thick slices (4 cups)
  
  


• 
  
  1 cup finely chopped yellow onion (about half a medium onion)
  
  


• 
  
  1 Tbs. all-purpose flour
  
  


• 
  
  1 cup lower-salt beef broth
  
  


• 
  
  1 cup full-fat sour cream, at room temperature
  
  


• 
  
  1 12-oz. package wide egg noodles
  
  


• 
  
  1 Tbs. thinly sliced fresh chives
  
  

Tip:

Use reduced-fat sour cream at your own risk; it will likely curdle.

Bring a large pot of well-salted water to a boil over high heat.

Season the beef with 1 tsp. salt and 3/4 tsp. pepper. Heat 2 tsp. of the oil in a 12-inch skillet over medium-high heat until very hot. Add half of the beef and cook, stirring often, until the meat is just browned, about 1 minute; do not overcook. Transfer to a plate and repeat with 2 tsp. of the oil and the remaining beef.

Remove the skillet from the heat. Add 1 Tbs. of the butter and the remaining 2 tsp. oil to the skillet and stir until the butter melts. Put the skillet over medium heat and add the mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes. Add the onions and cook, stirring occasionally, until the liquid has evaporated and the onions are beginning to soften, about 3 minutes more.

Sprinkle the mushroom mixture with the flour and stir for 15 seconds. Stir in the broth and bring to a simmer, scraping up any browned bits in the skillet with a wooden spoon. Add the sour cream and whisk until the sauce is smooth. Add the beef and any juices from the plate to the skillet. Cook, stirring often, until the sauce is barely simmering. Season to taste with salt and pepper.

Meanwhile, cook the noodles according to the package directions in the boiling water until barely tender. Drain and return to the pot. Off the heat, add the remaining 2 Tbs. butter and stir to melt. Season to taste with salt and pepper.

Serve the beef Stroganoff over the noodles, sprinkled with the chives.

Duxelles

Duxelles is a mixture of finely chopped mushrooms, shallots, and sometimes herbs that is cooked slowly in butter until it becomes thick. The Duxelles here is used as a filling for Potato Pancakes (Latkes).

• 
  
  6 oz. white button mushrooms, cleaned and thinly sliced (about 2 cups)
  
  


• 
  
  10 oz. shiitake mushrooms, stems removed and discarded, caps cleaned and thinly sliced (about 3 cups)
  
  


• 
  
  2 large shallots, peeled and thinly sliced
  
  


• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  3/4 tsp. kosher salt
  
  


• 
  
  1/8 tsp. freshly ground black pepper
  
  

Tip:

Mushrooms are 90% water; the long, slow cooking of duxelles will evaporate the water and concentrate the mushroom flavor. Save any leftover duxelles in the freezer—it’s great in omelets, stuffed under the skin of a roasted chicken, or stuffed in baby squash or cherry tomatoes.

Put the mushrooms and shallots in a food processor fitted with the chopping blade. Pulse until finely chopped. The mushrooms and shallots should be in about 1/8-inch pieces—don’t overprocess.

Melt the butter in a 10-inch skillet over medium heat. Add the mushroom mixture, salt, and pepper and cook, stirring. When the mushrooms begin to release their moisture, turn the heat to low and cook, stirring occasionally, until the liquid has evaporated and the duxelles look dry, 20 to 25 minutes. Let cool.

Mushroom and Parmesan Soup with Chive Crème Fraîche

Serve this rich and creamy soup with a salad for a weeknight supper or as a starter for a fancier dinner with friends.

• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 large shallot, minced
  
  


• 
  
  Kosher salt
  
  


• 
  
  6 oz. white mushrooms, trimmed and thinly sliced (3 cups)
  
  


• 
  
  3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


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  Freshly ground black pepper
  
  


• 
  
  1/3 cup dry sherry
  
  


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  2 cups lower-salt chicken broth
  
  


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  1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)
  
  


• 
  
  1/4 cup crème fraîche, sour cream, or plain Greek yogurt
  
  


• 
  
  2 Tbs. thinly sliced fresh chives
  
  

Heat the oil in a 4-quart saucepan over medium heat. Add the shallot and 1/2 tsp. salt and cook, stirring, until beginning to brown at the edges, 3 to 4 minutes. Add the white and shiitake mushrooms, the thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Increase the heat to medium high, and cook, stirring, until the mushrooms soften and start to brown, 3 to 5 minutes. Add the sherry and cook, stirring, until reduced by half, about 2 minutes. Add the broth and 1 cup water; bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the Parmigiano and let cool briefly.

Working in batches, purée the soup in a blender until smooth. Transfer to a 3-quart saucepan and reheat.

In a small bowl, mix the crème fraîche, chives, and 1/8 tsp. black pepper.

Season the soup to taste with salt and pepper and serve topped with a swirl of the crème fraîche.

Parmigiano-Stuffed Mushrooms

Finely ground Parmigiano-Reggiano adds great texture (and flavor) to the stuffing in these savory, three-bite appetizers.

• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  


• 
  
  24 large white button mushrooms (about 2-1/2 inches wide; 2-1/2 lb. total), stemmed; stems finely chopped and caps wiped clean
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 oz. Parmigiano-Reggiano, finely ground in a food processor (3/4 cup)
  
  


• 
  
  3/4 cup plain panko
  
  


• 
  
  1/3 cup mayonnaise
  
  


• 
  
  1/4 cup finely chopped fresh flat-leaf parsley
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  

Position a rack in the center of the oven and heat the oven to 400°F.

Melt the butter in a 10-inch nonstick skillet over medium heat. Set aside 2 Tbs. of the melted butter in a small bowl. Add the mushroom stems and 1/4 tsp. salt to the skillet and cook, stirring often with a wooden spatula, until tender, about 5 minutes. Let cool to room temperature.

Meanwhile, add 2 Tbs. of the Parmigiano and the panko to the reserved melted butter and mix thoroughly; set aside.

In a medium bowl, stir together the remaining Parmigiano, the mayonnaise, parsley, and 1/4 tsp. black pepper. Add the mushroom stems and mix until well combined.

In a large bowl, toss the mushroom caps with the oil. Fill each mushroom cap with a rounded teaspoon of the filling and top each with about 1 tsp. of the panko mixture. Place on a large rimmed baking sheet with space in between. Bake until tender and the topping is golden-brown, about 25 minutes. Cool briefly before serving.