Duxelles () is a finely chopped (minced) mixture of
mushrooms
A mushroom or toadstool is the fleshy, spore-bearing Sporocarp (fungi), fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans.
The standard for the na ...
or mushroom stems,
onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...
s or
shallot
The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with ''Allium cepa'' (the common onion) in 2010, as the d ...
s,
herb
In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...
s such as
thyme
Thyme () is the herb (dried aerial parts) of some members of the genus ''Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus ''Origanum'', with both plants being mostly indigenou ...
or
parsley
Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Por ...
, and
black pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diame ...
,
sautéed in butter and
reduced to a
paste. Cream is sometimes used as well, and some recipes add a dash of
madeira
)
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or
sherry
Sherry ( es, jerez ) is a fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain. Sherry is produced in a variety of styles made primarily from the Palomino grape, ranging from light versi ...
. It is a basic preparation used in stuffings and sauces (notably,
Beef Wellington
Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked. Some recipes include wrapping the coated meat in a crêpe or parma ...
) or as a
garnish. Duxelles can also be filled into a pocket of raw pastry and baked as a savory tart.
Duxelles is made with any cultivated or wild mushroom, depending on the recipe. Duxelles made with wild
porcini mushrooms will have a much stronger flavor than those made with white or brown mushrooms.
Duxelles is said to have been created by the 17th-century French chef
François Pierre La Varenne
François Pierre de la Varenne (, 1615–1678 in Dijon), Burgundian by birth, was the author of ''Le Cuisinier françois'' (1651), one of the most influential cookbooks in early modern French cuisine. La Varenne broke with the Italian traditions ...
(1615–1678) and to have been named after his employer,
Nicolas Chalon du Blé, marquis d'Uxelles
Nicolas or Nicolás may refer to:
People Given name
* Nicolas (given name)
Mononym
* Nicolas (footballer, born 1999), Brazilian footballer
* Nicolas (footballer, born 2000), Brazilian footballer
Surname Nicolas
* Dafydd Nicolas (c.1705–1774), ...
,
maréchal de France
Marshal of France (french: Maréchal de France, plural ') is a French military distinction, rather than a military rank, that is awarded to generals for exceptional achievements. The title has been awarded since 1185, though briefly abolished (1 ...
.
Many classical cookbooks define duxelles as dehydrated fungi, used as stuffings and pastry fillings. According to
Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoi ...
, the mushrooms were dehydrated in order to enhance flavor and minimize water content. When fresh mushrooms are cooked, they let off enormous amounts of vapor in relation to their size. Fresh mushrooms used as stuffings or pastry fillings could therefore build up pressure inside the dish or pastry, causing it to crack or even explode.
See also
*
Sautéed mushrooms
Sautéed mushrooms ( French: ''Champignons sautés au beurre'') is a flavorful dish prepared by sautéing edible mushrooms. It is served as a side dish, used as an ingredient in dishes such as coq au vin and beef bourguignon, in foods such as dux ...
*
List of mushroom dishes
This is a list of notable mushroom dishes and foods, comprising foodstuffs prepared using mushrooms as a primary ingredient.
Edible mushrooms have variety of benefits when consumed. They have essential nutrients we need for a healthy life, includ ...
References
External links
*
Mushroom Duxelles: Intense and Refined
{{Garnish
Culinary terminology
Food ingredients
French cuisine
Mushroom dishes