Substitutions....

Nexis said:

I was looking at Cathy's beef wellington, and it looks fantastic. The
problem is, I'm very anti-mushroom. I just cannot bring myself to eat
them. So, what could I substitute for the duxelles portion?

Thanks for any ideas!

kimberly

If you don't want to do pate or mushrooms, skip it. There's no law saying
you have to top it with anything before you wrap the beef in the pastry 🙂

Jill

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nexis said:

I was looking at Cathy's beef wellington, and it looks fantastic. The
problem is, I'm very anti-mushroom. I just cannot bring myself to eat
them. So, what could I substitute for the duxelles portion?

Thanks for any ideas!

kimberly

If you don't want to do pate or mushrooms, skip it. There's no law saying
you have to top it with anything before you wrap the beef in the pastry 🙂

Jill

Oh I know, but I like layers of flavors, so I was just looking for ideas of
other ingredients that would go well 🙂

Thanks
kimberly

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nexis said:

I was looking at Cathy's beef wellington, and it looks fantastic. The
problem is, I'm very anti-mushroom. I just cannot bring myself to eat
them. So, what could I substitute for the duxelles portion?

Thanks for any ideas!

kimberly

If you don't want to do pate or mushrooms, skip it. There's no law saying
you have to top it with anything before you wrap the beef in the pastry 🙂

Jill

What she said. But, mushrooms lend a certain darkness to the flavor of this
dish, and that's what makes it what it is. There are other ways to achieve a
similar, dark flavor. Deeply caramelized onions, for instance, although
you'd want to balance the resulting sweetness with something like black
pepper.

Nexis said:

I was looking at Cathy's beef wellington, and it looks fantastic. The
problem is, I'm very anti-mushroom. I just cannot bring myself to eat them.
So, what could I substitute for the duxelles portion?

Thanks for any ideas!

Gorgonzola N' Toasted Hazel Nuts.

Sheldon

On Sat 25 Feb 2006 06:52:25p, Thus Spake Zarathustra, or was it jmcquown?

Quoted message said:

Nexis said:

I was looking at Cathy's beef wellington, and it looks fantastic. The
problem is, I'm very anti-mushroom. I just cannot bring myself to eat
them. So, what could I substitute for the duxelles portion?

Thanks for any ideas!

kimberly

If you don't want to do pate or mushrooms, skip it. There's no law saying
you have to top it with anything before you wrap the beef in the pastry 🙂

Jill

There may be no law in TN, but most other states have a law. You must smear
something on the tenderloin before wrapping.

--
Wayne Boatwright o¿o
____________________

BIOYA

Sheldon said:

Nexis said:

I was looking at Cathy's beef wellington, and it looks fantastic. The
problem is, I'm very anti-mushroom. I just cannot bring myself to eat them.
So, what could I substitute for the duxelles portion?

Thanks for any ideas!

Gorgonzola N' Toasted Hazel Nuts.

Sounds good. I don't like hazelnuts, so I'd use walnuts.
--

Practice safe eating. Always use condiments.

Nexis said:

I was looking at Cathy's beef wellington, and it looks fantastic. The
problem is, I'm very anti-mushroom. I just cannot bring myself to eat them.
So, what could I substitute for the duxelles portion?

Thanks for any ideas!

kimberly

===
Here's what you do, cook with the mushrooms, and after you serve the beef, pull
and put them aside - you do not have to eat them - however the mushrooms are
one of the main ingredients and give the beef wellington its particular taste.
If you take them out and substitute for whatever, then it is not beef
wellington, it will be called beef kimberly.

Cheers,

Ray
Austin, TX
===

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Sat 25 Feb 2006 06:52:25p, Thus Spake Zarathustra, or was it jmcquown?

Quoted message said:

Nexis said:

I was looking at Cathy's beef wellington, and it looks fantastic. The
problem is, I'm very anti-mushroom. I just cannot bring myself to eat
them. So, what could I substitute for the duxelles portion?

Thanks for any ideas!

kimberly

If you don't want to do pate or mushrooms, skip it. There's no law
saying
you have to top it with anything before you wrap the beef in the pastry
🙂

Jill

There may be no law in TN, but most other states have a law. You must
smear
something on the tenderloin before wrapping.

I've seen that law mentioned numerous times on news sites, but sadly, I
never saved the links.

"Ray S. & Nayda Katzaman" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nexis said:

I was looking at Cathy's beef wellington, and it looks fantastic. The
problem is, I'm very anti-mushroom. I just cannot bring myself to eat
them.
So, what could I substitute for the duxelles portion?

Thanks for any ideas!

kimberly

===
Here's what you do, cook with the mushrooms, and after you serve the beef,
pull
and put them aside - you do not have to eat them - however the mushrooms
are
one of the main ingredients and give the beef wellington its particular
taste.
If you take them out and substitute for whatever, then it is not beef
wellington, it will be called beef kimberly.

You're right, but some people simply MUST maintain certain preferences, for
reasons nobody understands. I know this sounds odd, but for that dark
flavor, I wonder if you could do something with asparagus. And something
else. Not a fully formed idea yet.

In article <[email hidden]>,

Doug Kanter said:

"Ray S. & Nayda Katzaman" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nexis said:

I was looking at Cathy's beef wellington, and it looks fantastic. The
problem is, I'm very anti-mushroom. I just cannot bring myself to eat
them.
So, what could I substitute for the duxelles portion?

Thanks for any ideas!

kimberly

===
Here's what you do, cook with the mushrooms, and after you serve the beef,
pull
and put them aside - you do not have to eat them - however the mushrooms
are
one of the main ingredients and give the beef wellington its particular
taste.
If you take them out and substitute for whatever, then it is not beef
wellington, it will be called beef kimberly.

You're right, but some people simply MUST maintain certain preferences, for
reasons nobody understands. I know this sounds odd, but for that dark
flavor, I wonder if you could do something with asparagus. And something
else. Not a fully formed idea yet.

Sun dried tomatoes?
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Nexis said:

I was looking at Cathy's beef wellington, and it looks fantastic. The
problem is, I'm very anti-mushroom. I just cannot bring myself to eat them.
So, what could I substitute for the duxelles portion?

Thanks for any ideas!

kimberly

I havent tried this, but would think a thin layer of creamed horseradish
woudl be great. Or a chutney. Or cranberries.

Quoted message said:

What she said. But, mushrooms lend a certain darkness to the flavor of this
dish, and that's what makes it what it is. There are other ways to achieve a
similar, dark flavor. Deeply caramelized onions, for instance, although
you'd want to balance the resulting sweetness with something like black
pepper.

How do you think chestnuts would go with he beef,t hen, it also being a
"brown" flavor??

Kimberly said:

I was looking at Cathy's beef wellington, and it looks fantastic. The
problem is, I'm very anti-mushroom. I just cannot bring myself to eat
them. So, what could I substitute for the duxelles portion?

Mirepoix (a finely-chopped mixture of onions, celery, and carrots) would
probably work just fine. Or if you want it to have a bit of a British
flair, you could use mushy peas. :-)

Bob

In article <tG7Mf.7234$z82.2988@fed1read07>, "Nexis" <[email hidden]>

Quoted message said:

I was looking at Cathy's beef wellington, and it looks fantastic. The
problem is, I'm very anti-mushroom. I just cannot bring myself to eat them.
So, what could I substitute for the duxelles portion?

Just leave out the mushrooms. If you want, add in some diced potatoes,
peas, or perhaps string beans. What you are making wouldn't be beef
wellington than, but what's more important is that you enjoy it.

Sheldon said:

Nexis said:

I was looking at Cathy's beef wellington, and it looks fantastic. The
problem is, I'm very anti-mushroom. I just cannot bring myself to eat them.
So, what could I substitute for the duxelles portion?

Thanks for any ideas!

Gorgonzola N' Toasted Hazel Nuts.

Sheldon

Nice call! That's lovely.
I'll add that I recommend a gorgonzola dolce as I think it compliments the
beef better than any of the other gorgonzolas.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Bob Terwilliger said:

Kimberly said:

I was looking at Cathy's beef wellington, and it looks fantastic. The
problem is, I'm very anti-mushroom. I just cannot bring myself to eat
them. So, what could I substitute for the duxelles portion?

Mirepoix (a finely-chopped mixture of onions, celery, and carrots) would
probably work just fine. Or if you want it to have a bit of a British
flair, you could use mushy peas. :-)

Bob

If you really want a bit of a British flair, leave it as is. Beef
Wellington is BRITISH!!! And at the risk of sounding rude, where do you
think wellington came from?

Ray
===

"Nexis" <[email hidden]> wrote in message
news:tG7Mf.7234$z82.2988@fed1read07...

Quoted message said:

I was looking at Cathy's beef wellington, and it looks fantastic. The
problem is, I'm very anti-mushroom. I just cannot bring myself to eat them.
So, what could I substitute for the duxelles portion?

Thanks for any ideas!

kimberly ======

Olives?

"Doug Kanter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nexis said:

I was looking at Cathy's beef wellington, and it looks fantastic. The
problem is, I'm very anti-mushroom. I just cannot bring myself to eat
them. So, what could I substitute for the duxelles portion?

Thanks for any ideas!

kimberly

If you don't want to do pate or mushrooms, skip it. There's no law
saying
you have to top it with anything before you wrap the beef in the pastry
🙂

Jill

What she said. But, mushrooms lend a certain darkness to the flavor of
this dish, and that's what makes it what it is. There are other ways to
achieve a similar, dark flavor. Deeply caramelized onions, for instance,
although you'd want to balance the resulting sweetness with something like
black pepper.

Oh my, I like the sound of that! I love the flavor of caramelized onions,
and I'm a pepper fiend! Thanks so much!

kimberly

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nexis said:

I was looking at Cathy's beef wellington, and it looks fantastic. The
problem is, I'm very anti-mushroom. I just cannot bring myself to eat
them.
So, what could I substitute for the duxelles portion?

Thanks for any ideas!

Gorgonzola N' Toasted Hazel Nuts.

Sheldon

This is something my husband would definitely go for, being a terrific lover
of gorgonzola that he is. Thanks!

kimberly

Quoted message said: