Duxelles
Encyclopedia
Duxelles is a finely chopped (minced) mixture of mushrooms or mushroom stems, onions, shallots and herb
s 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 can 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.
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
.
Herb
Except in botanical usage, an herb is "any plant with leaves, seeds, or flowers used for flavoring, food, medicine, or perfume" or "a part of such a plant as used in cooking"...
s sautéed in butter, and reduced
Reduction (cooking)
In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by boiling....
to a paste (sometimes cream is used, as well). It is a basic preparation used in stuffings and sauces (notably, beef Wellington
Beef Wellington
Beef Wellington is a preparation of fillet steak coated with pâté and duxelles, which is then wrapped in puff pastry and baked...
) or as a garnish. Duxelles can 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.
Duxelles is said to have been created by the 17th-century French chef François Pierre La Varenne
François Pierre La Varenne
François Pierre de la Varenne , Burgundian by birth, was the author of Le Cuisinier françois , the founding text of modern French cuisine. La Varenne broke with the Italian traditions that had revolutionized medieval French cookery in the 16th century...
(1615–1678) and to have been named after his employer, Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France
Marshal of France
The Marshal of France is a military distinction in contemporary France, not a military rank. It is granted to generals for exceptional achievements...
.