 Preparation of duxelles | |
| Created by | François Pierre La Varenne |
|---|---|
| Invented | 17th century |
| Main ingredients | Mushrooms |
| Ingredients generally used | Onions or shallots; herbs |
Duxelles (French:[dyksɛl]) is aFrench cuisine term that refers to a mince ofmushrooms,onions,herbs (such asthyme orparsley), andblack pepper,sautéed in butter andreduced to apaste.[1] Cream is sometimes used, and some recipes add a dash ofmadeira orsherry.
It is a basic preparation used in stuffings and sauces (notably,beef Wellington) or as agarnish.[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, wildporcini mushrooms have a much stronger flavor than white or brown mushrooms.
Duxelles is said to have been created by the 17th-century French chefFrançois 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 toAuguste Escoffier, dehydration enhances flavor and prevents water vapor from building up pressure that could cause a pastry to crack or even explode.
The dictionary definition ofduxelles at Wiktionary| Food |  | |
|---|---|---|
| Dessert | ||
| Drink | ||
| See also | ||
