Duxelles (French:[dyksɛl]) is a French cuisine term that refers to a mince of mushrooms, onions, herbs (such as thyme or parsley), and black pepper, sautéed in butter and reduced to a paste.[1] Cream is sometimes used, and some recipes add a dash of madeira or sherry.
It is a basic preparation used in stuffings and sauces (notably, beef Wellington) or as a garnish.[2][3] It can also be filled into a pocket of raw pastry and baked as a savory tart.[4]
The flavor depends on the mushrooms used. For example, wild porcini mushrooms have a much stronger flavor than white or brown 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.
Some classical cookbooks call for dehydrated mushrooms. According to Auguste Escoffier, dehydration enhances flavor and prevents water vapor from building up pressure that could cause a pastry to crack or even explode.
^"A Definition of the Culinary Term Duxelle". The Spruce Eats.
^Spahr, D.L. (2009). Edible and Medicinal Mushrooms of New England and Eastern Canada. North Atlantic Books. p. 201. ISBN 978-1-55643-795-3. Retrieved May 27, 2017.
^Boetticher, T.; Miller, T.; Farnum, A. (2013). In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods. Ten Speed Press. p. 256. ISBN 978-1-60774-343-9. Retrieved May 27, 2017.
^Binns, Brigit (2004). Sauce. New York: Simon & Schuster. ISBN 0-7432-6187-9.
The dictionary definition of duxelles at Wiktionary Mushroom Duxelles: Intense and Refined Archived 2013-01-16 at the Wayback Machine Mushroom Duxelle...
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holy trinity (onions, celery and bell peppers), and possibly the French duxelles (mushrooms and often onion or shallot and herbs, reduced to a paste). Though...
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cream cake) Ficelle Picarde (savory crêpes stuffed with ham and mushroom duxelles) French regional cuisines use locally grown vegetables, such as: Aubergines...
sautéed beef dish with sauce Beef Wellington – Filet steak with pâté and duxelles in puff pastry Beefsteak – Flat cut of beef Bife a cavalo – Steak and egg...
crécy, where the stuffing is a pork forcemeat mixed with a dry mushroom duxelle, chopped parsley and bound with eggs. John Ayto, The glutton's glossary...
which they had to recreate a Salt-crusted Guinea Fowl with a Mushroom Duxelle and a Thyme Jus, with two complementary side dishes of their own choosing...
Invention Test. Ultimately, Pierre's Lamb Wellington with Spinach and Mushroom Duxelles granted him first place and power in the next Team Challenge. 1,390,000...
in wine or cider Ficelle picarde - Savory crêpe stuffed with mushroom duxelle, cheese and cream Flamiche aux poireaux Gratin picard Lapin au cidre -...
Dishes Entrée Gruyere and Tomato Tarts Main Beef Fillet en Feuilletons and Duxelles with Green Beans and Port Jus Dessert Poached Pears Suterne with Two Sauces...