Duxelles: Difference between revisions
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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]], [[Marshal of France|maréchal de France]]. |
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]], [[Marshal of France|maréchal de France]]. |
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==External links== |
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* [http://cookingfortwo.about.com/od/ingredients/r/duxelles.htm Mushroom Duxelles: Intense and Refined] |
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* [http://www.foodnetwork.com/recipes/emeril-live/mushroom-duxelle-recipe/index.html Mushroom Duxelle] |
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Revision as of 23:48, 19 January 2013
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Duxelles 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 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.
External links
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