Duxelles

Duxelles, pronounced dook-SEHL, is a finely chopped (minced) mixture of mushrooms or mushroom stems, onions, shallots and herbs sautéed in butter, and reduced to a paste (sometimes cream is used as well). It is a basic preparation used in stuffings and sauces (notably, beef Wellington), or as a garnish. Duxelles could also be filled into a pocket of raw pastry and baked as a savory tart (similar to a hand-held pie).

Duxelles is made with any cultivated or wild mushroom, depending on the recipe. Duxelles made with wild porcini mushrooms will be much stronger flavored than that made with white or brown mushrooms. Fresh mushrooms are usually used, however reconstituted dried varieties are used as well. If you want a stronger flavor, use a mixture of both, heavy on the common mushrooms.

Duxelles is said to have been created by the 17th-century French chef François Pierre La Varenne (1615–1678) and to have been named after his employer, Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France.

Wikibooks Cookbook has a recipe/module on Duxelles

This cuisine-related article is a stub. You can help Wikipedia by expanding it. v • d • e