duxelles
Sign in to saveDuxelles () 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. Cream is sometimes used, and some recipes add a dash of madeira or sherry.
Key facts
- Food.name
- Duxelles
- Food.image
- Duxelles.jpg
- Food.image_size
- 250px
- Food.caption
- Preparation of duxelles
- Food.creator
- François Pierre La Varenne
- Food.year
- 17th century
- Food.main_ingredient
- Mushrooms
- Food.minor_ingredient
- Onions or shallots; herbs
- Food.serving_size
- 100 g
via Wikipedia infobox
Wikidata facts
- Instance of
- dish
- Named after
- Nicolas Chalon du Blé
- Material used
- butter
- Image
- Duxelles.jpg
Show 5 more facts
- fabrication method
- cooking
- uses
- frying pan
- cuisine
- French cuisine
- native label
- duxelles
- Commons category
- Duxelles
Sources (2)
via Wikidata · CC0
~1 min read
Encyclopedic overview
3 sectionsContents
- See also
- References
- External links
Duxelles () 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. 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. It can also be filled into a pocket of raw pastry and baked as a savoury tart.
Excerpted from Wikipedia’s “duxelles” article, available under the CC BY-SA 4.0 licence.