duxelles


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dux·elles

 (dük-sĕl′ do͞ok-, dək-)
n.
A mixture of minced mushrooms, shallots, and often herbs, sautéed in butter and used in various sauces and stuffings or as a garnish.

[French, from earlier à la duxelle, in a mushroom sauce, probably after Louis Chalon du Blé, marquis d'Uxelles (1619-1658), French nobleman and employer of François Pierre de la Varenne (1618-1678), French chef whose influential cookbook introduced the abundant use of mushrooms in haute cuisine.]

duxelles

(dʌkˈsɛl; dʌkˈsɛlz)
n
1. (Cookery)
a. a mixture of finely diced mushrooms, shallots and parsley, or other herbs, used to flavour dishes
b. (as modifier): duxelles stuffing.
2. (Cookery) (as modifier): duxelles stuffing.

duxelles

- A stuffing made from mushrooms, onions, shallots, and parsley, named after the Marquis d'Uxelles, a 17th-century French nobleman.
See also related terms for stuffing.
Translations
duxelles
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References in periodicals archive ?
After all, the house is practically the birthplace of an American food icon, where she taught the women of Georgetown how to prepare such meals as oeufs poches duxelles and poulet saute portugaise.
Embark on a culinary adventure and explore Leopold's of London's new flavours which includes the notorious Beef Wellington- a curated tenderloin steak with turkey ham encased in a veil of mushroom and truffle duxelles, garnished with peppercorn sauce and asparagus, creamy Burrata, London Steak Sandwich with Tartar Sauce, and Pumpkin & Ricotta Rotolo- a roasted butternut squash, wilted spinach and ricotta cheese, rolled in fresh pasta and Sicilian tomato sauce.
INGREDIENTS (Serves 4) 500g centre cut of beef fillet For the duxelles: 25ml truffle oil; 1 shallot, diced; 150g wild mushroom; 100g chicken liver parfait; 25g breadcrumb; 1/2 bunch tarragon; 6 slices serrano ham; 1 sheet puff pastry; 2 egg yolks; 1tsp onion seed For the celeriac puree: 350g celeriac; Juice of 1/2 a lemon; 125g butter; 175g water; salt; 4 shallots; 1 sprig of thyme; 100m chicken stock; 10 chestnut mushrooms; 12 morels; 50g butter METHOD 1.
beef wellington INGREDIENTS (Serves 4) 500g centre cut of beef fillet the duxelles: 25ml truffle oil; 1 shallot, diced; 150g wild mushroom; 100g chicken parfait; 25g breadcrumb; 1/2 bunch tarragon; 6 slices serrano ham; 1 sheet puff pastry; 2 egg yolks; 1tsp onion seed the celeriac puree: 350g celeriac; Juice 1/2 a lemon; 125g butter; 175g water; salt; shallots; 1 sprig of thyme; 100m chicken stock; 10 chestnut mushrooms; 12 morels; butter METHOD Seal the fillet on all sides in a ferociously hot pan, then set aside.
beef wellington INGREDIENTS (Serves 4) 500g centre cut of beef fillet For the duxelles: 25ml truffle oil; 1 shallot, diced; 150g wild mushroom; 100g chicken liver parfait; 25g breadcrumb; 1/2 bunch tarragon; 6 slices serrano ham; 1 sheet puff pastry; 2 egg yolks; 1tsp onion seed For the celeriac puree: 350g celeriac; Juice of 1/2 a lemon; 125g butter; 175g water; salt; 4 shallots; 1 sprig of thyme; 100m chicken stock; 10 chestnut mushrooms; 12 morels; 50g butter METHOD 1.
Starters available included pea hummus feta with sunflower seeds, paprika and pitta bread ([pounds sterling]8), asparagus with mushroom, duxelles, fresh truffle and Parmesan ([pounds sterling]12.50) and south coast crab on Guinness brown bread ([pounds sterling]12).
The mushrooms could have been mushroom duxelles, finely chopped mushrooms sauteed in butter and shallots and finished with fine wine.
"Mushroom duxelles are stuffed under the skin, then it's roasted and finished with a natural jus.
You can be ravenous when I tell you how I make duxelles
Just be sure your mushroom duxelles are in a proper paste as the pastry is prone to wet out if too much moisture is trapped within.
Pallid pastry aside, the meat itself had good flavour and the mushroom duxelles and jus were both well performed.