Duxelles

{{Short description|Chopped mushroom mixture}}

{{Infobox food

| name = Duxelles

| image = Duxelles.jpg

| image_size = 250px

| caption = Preparation of duxelles

| alternate_name =

| country =

| region =

| national_cuisine =

| creator = François Pierre La Varenne

| year = 17th century

| mintime =

| maxtime =

| type =

| course =

| served =

| main_ingredient = Mushrooms

| minor_ingredient = Onions or shallots; herbs

| variations =

| serving_size = 100 g

| calories =

| protein =

| fat =

| carbohydrate =

| glycemic_index =

| similar_dish =

| other =

}}

Duxelles ({{IPA|fr|dyksɛl|lang}}) 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.{{Cite web|url=https://www.thespruceeats.com/what-does-duxelle-in-culinary-mean-995651|title=A Definition of the Culinary Term Duxelle|website=The Spruce Eats}} 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.{{cite book | last=Spahr | first=D.L. | title=Edible and Medicinal Mushrooms of New England and Eastern Canada | publisher=North Atlantic Books | year=2009 | isbn=978-1-55643-795-3 | url=https://books.google.com/books?id=nFZ-lwRXuNYC&pg=PA201 | access-date=May 27, 2017 | page=201}}{{cite book | last=Boetticher | first=T. | last2=Miller | first2=T. | last3=Farnum | first3=A. | title=In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods | publisher=Ten Speed Press | year=2013 | isbn=978-1-60774-343-9 | url=https://books.google.com/books?id=hXBvAAAAQBAJ&pg=PA256 | access-date=May 27, 2017 | page=256}} It can also be filled into a pocket of raw pastry and baked as a savory tart.{{cite book|last=Binns|first=Brigit|title=Sauce|year=2004|publisher=Simon & Schuster|location=New York|isbn=0-7432-6187-9}}

The flavor depends on the mushrooms used. For example, wild porcini mushrooms have a much stronger flavor than white or brown mushrooms.

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.

Some classical cookbooks call for dehydrated mushrooms. According to Auguste Escoffier, dehydration enhances flavor and prevents water vapor from building up pressure that could cause a pastry to crack or even explode.