Michael Davis
Mushroom farce is a type of stuffing that is used to infuse flavour and moisture into meat. It is made by melting butter in a saucepan, adding onions and garlic, and then mixing in mushrooms, breadcrumbs, herbs, pine nuts, and orange zest and juice. This wild mushroom farce can be placed under the skin of a turkey to add flavour and moisture to the breast meat. It is also used in beef Wellington and mushroom agnolotti, a type of stuffed pasta.
| Characteristics | Values |
|---|---|
| Use | Used as a stuffing in dishes like mushroom agnolotti, beef Wellington, and citrus turkey |
| Ingredients | Mushrooms, butter, onion, garlic, breadcrumbs, herbs, pine nuts, orange zest and juice, rice, chard, cheese, chives, and parsley |
| Preparation | The mushrooms are cooked in butter with onion and garlic, then mixed with breadcrumbs, herbs, pine nuts, and orange zest and juice; the mixture is then used as a stuffing |
| Purpose | Infuses flavour and moisture into the dish |
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What You'll Learn
Mushroom farce in pasta
Mushroom farce, or duxelles, is a mixture of mushrooms, onions, garlic, and herbs, sometimes with breadcrumbs, pine nuts, orange zest, and juice. It is used to infuse flavour and moisture into meat, such as turkey, by placing it under the skin before roasting.
Mushroom farce can also be used in pasta, such as in the Mushroom Agnolotti recipe prepared by Jonathan Benno during his time at Per Se in NYC. This recipe involves creating a mushroom farce with forest mushrooms, Swiss chard, and herbs, which is then used as a filling for the pasta.
To make the mushroom farce for this pasta, melt 2 tablespoons of butter in a large sauté pan. Add the mushrooms and cook over medium heat until fragrant and lightly caramelized, which should take around 5 to 7 minutes. Remove the mushrooms from the pan and set them aside to drain on a paper towel-lined tray.
Next, melt another 2 tablespoons of butter in the same pan. Add the shallots and garlic, cooking over medium heat for about 3 minutes until they become translucent and tender. Then, add the Swiss chard and cook for another 3 to 5 minutes until it softens. Remove the mixture from the heat and let it cool before squeezing out any remaining liquid.
At this point, you can combine the mushroom farce mixture with cooked rice, chard, cheese, chives, and parsley in a food processor. Season with salt and pepper to taste. This mixture can then be used as a filling for your pasta.
To create the pasta dough, mound flour on a flat surface and create a well in the centre, ensuring it is wide enough to hold the eggs without spilling. Knead the dough by pressing it in a forward motion with the heels of your palms, folding it over itself until it is moist but not sticky. Let the dough rest for a few minutes, then dust the surface with flour and knead until it becomes silky smooth, which should take about 10 to 15 minutes. The dough is ready when you can pull your finger through it, and it snaps back into place.
Cover the dough with a damp towel and let it rest for 30 minutes to 1 hour before running it through a pasta machine according to the manufacturer's instructions. Divide the dough into thirds and create sheets that are at least 5 inches wide and approximately 14 inches long. The sheets should be thin enough to see your fingers through, but not translucent.
Once you have your pasta sheets, you can pipe the mushroom farce filling across the length of the sheet, leaving a border of dough at the bottom edge. Pull the bottom edge of the pasta over the filling and seal it by pressing down on the edges and side openings while removing any air pockets. Cut the pasta into individual pockets and place them on a baking sheet lined with cornmeal. Repeat this process until you have used all your pasta and filling.
This recipe for mushroom farce pasta is a unique and intricate dish that requires time and attention to detail. By following these steps and taking care in preparing the dough and filling, you can create a delicious and impressive meal.
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Mushroom farce in turkey
A traditional farce, or forcemeat, is a stuffing made of meat pureed with egg, bread, cream, or a combination of these ingredients. A mushroom farce is a type of forcemeat that uses mushrooms as the primary ingredient. In the context of a mushroom farce in turkey, the farce is placed under the skin of the bird to infuse the breast with flavour and moisture.
To make a mushroom farce, you can start by melting butter in a saucepan and adding onions, sautéing until they are softened and transparent. Then, add garlic and mushrooms and cook until the mushrooms have softened. In a separate bowl, combine breadcrumbs, herbs, pine nuts, and orange zest and juice. Mix in the mushroom mixture and set aside until ready to use.
To prepare the turkey, preheat your oven to 200°C. You can optionally remove the wishbone by running a knife around it and pulling it out. Coat the bottom of a large roasting tin with olive oil and place the turkey in the tray. Pour a third of a cup of wine and a little citrus juice over the turkey, then coat the turkey with the remaining oil and season with salt and pepper.
Place the turkey in the oven and cook for 20 minutes. After this initial cooking period, baste the turkey and cover it with foil. Return it to the oven and cook for another 1 hour and 30 minutes to 2 hours. During cooking, regularly baste the turkey with pan juices, adding more wine and juice if the pan becomes dry. To check if the turkey is cooked, pierce the thickest part of the meat with a fork; if the juices run clear, the turkey is ready.
Once cooked, remove the turkey from the oven and roasting tin, covering it with foil and placing it in a warm place for 10-20 minutes before serving. Don't forget to make the gravy using the pan juices, cornflour, roasting juices, turkey stock, mushroom stock, and Cointreau.
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Beef Wellington with mushroom farce
A mushroom farce is a mixture of mushrooms, bread crumbs, herbs, pine nuts, and orange zest and juice. In the case of a mushroom duxelles, this is a mixture of mushrooms cooked down with shallots or onions and butter until they become a pulp.
Beef Wellington is a classic British dish, often served as a main course during festive periods. The dish is made up of beef tenderloin, mushroom duxelles, and puff pastry. The beef is seasoned with salt and pepper and seared in a pan on all sides. It is then brushed with mustard and left to cool. The mushroom duxelles is made by frying the mushrooms and shallots or onions in butter until they become a pulp. Truffle oil can be added for a decadent twist. The beef is then rolled in the duxelles and wrapped in puff pastry. The pastry is sealed and decorated, before the dish is baked in the oven.
Some variations on the classic Beef Wellington recipe include using different types of mushrooms, such as cremini and shiitake, or adding truffle oil to the duxelles. The dish can also be made with shop-bought puff pastry, or with individual wellingtons for a festive dinner party. Chef Gordon Ramsay's version of the recipe includes wrapping the beef tenderloin in Parma ham instead of the traditional pâté de foie gras.
It is important to note that Beef Wellington should not be made ahead of time and reheated, as the puff pastry will become soggy. However, the mushroom duxelles can be made up to two days in advance and stored in the refrigerator.
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How to cook mushroom farce
Mushroom farce is a flavourful mixture often used in cooking to infuse dishes with a mushroom taste. It is commonly used in dishes such as mushroom agnolotti and citrus turkey.
To cook mushroom farce, you will need a combination of mushrooms, aromatics, and other ingredients like breadcrumbs and herbs. Here is a step-by-step guide on how to cook mushroom farce:
Ingredients:
- Butter
- Onion
- Garlic
- Mushrooms (wild or forest mushrooms)
- Breadcrumbs
- Herbs (such as sage)
- Pine nuts
- Orange zest and juice
- Salt and pepper to taste
Instructions:
Melt butter in a saucepan over medium heat. Add chopped onions to the melted butter and sauté until they become soft and transparent. Next, add the minced garlic and cook for a minute or so until fragrant.
Add the mushrooms to the saucepan and cook until they are soft and have released their juices. This may take around 5-7 minutes. Stir occasionally to prevent sticking and burning.
In a separate bowl, combine the breadcrumbs, herbs, pine nuts, and orange zest and juice. Mix well.
Once the mushroom mixture has cooled slightly, add it to the breadcrumb mixture. Season with salt and pepper to taste. Mix everything together until well combined.
Your mushroom farce is now ready to be used! It can be stuffed under the skin of a turkey, as a filling for pasta, or as a topping for vegetables.
For a turkey dish, loosen the skin between the breast and leg, and push the farce under the skin. This adds flavour and moisture to the meat. Roast the turkey as per your preferred recipe, regularly basting it with pan juices, wine, or stock to keep it moist.
Alternatively, for a pasta dish like mushroom agnolotti, transfer the mushroom farce to a pastry bag fitted with a plain tip. Pipe the farce into fresh pasta sheets, creating a delicious stuffed pasta.
Mushroom farce is a versatile ingredient that can enhance the flavour of many dishes. Get creative and experiment with different herbs and ingredients to make your unique mushroom farce!
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What is mushroom farce made of?
Mushroom farce is a versatile dish that can be used as a stuffing or a base for other recipes. The primary ingredient, mushrooms, can be complemented by a variety of other components, creating a diverse range of flavours and textures.
A traditional farce is a type of forcemeat, a technique where meat is pureed or blended with other ingredients such as egg, bread, and cream. This results in a stuffing-like consistency that can be used to fill various dishes. In the case of mushroom farce, the mushrooms themselves can be blended or finely chopped and combined with other ingredients to create a cohesive mixture.
One recipe for mushroom farce involves combining mushrooms with rice, chard, cheese, chives, and parsley. This mixture is then seasoned with salt and pepper to taste and placed in a pastry bag, ready to be used as a filling for dishes like mushroom agnolotti. The process of making mushroom agnolotti involves creating a pasta dough, rolling it out, and filling it with the mushroom farce before cooking.
Another variation of mushroom farce includes meat in the form of veal and bacon, along with breadcrumbs, cream, egg yolks, salt, pepper, and nutmeg. This combination of ingredients creates a hearty and flavourful stuffing that can be used in dishes like farced mushrooms, where the mushroom caps are stuffed and baked in the oven, often served with beef gravy.
Mushroom farce is a versatile base that can be adapted to suit different tastes and dietary preferences. For a vegetarian option, the veal and bacon can be omitted or replaced with other vegetables or plant-based proteins. The cream and egg yolks can also be adjusted or substituted to change the consistency and binding properties of the farce.
In addition to being used as a stuffing, mushroom farce can also be a component in more complex dishes. For example, it can be used as a layer in beef Wellington, adding a unique flavour and texture to the traditional dish. The versatility of mushroom farce allows chefs and home cooks alike to experiment and create innovative culinary combinations.
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Frequently asked questions
Mushroom farce is a paste made from mushrooms and other ingredients such as butter, onion, garlic, breadcrumbs, herbs, pine nuts, and orange zest and juice.
To make mushroom farce, first melt butter in a saucepan and add onion, sautéing until softened and transparent. Then, add garlic and mushrooms and cook until the mushrooms have softened. In a separate bowl, combine breadcrumbs, herbs, pine nuts, and orange zest and juice. Add the mushroom mixture and mix well.
Mushroom farce is often used as a stuffing for meats such as turkey and beef, where it is placed under the skin to infuse the meat with flavour and keep it moist. It can also be used in dishes such as mushroom agnolotti, a type of stuffed pasta.
Some recipes that use mushroom farce include Citrus Turkey with a Sage and Wild Mushroom Farce, Beef Wellington with Beef and Mushroom Farce, and Mushroom Agnolotti.
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