John Miller
Mushroom duxelles is a French culinary term for a mixture of finely chopped mushrooms, shallots, and herbs such as thyme or parsley, sautéed in butter and cooked down to a paste. It is named after the 17th-century French Marquis d'Uxelles and is typically used in beef Wellington, soups, sauces, pasta, eggs, and beef dishes. Duxelles can be made in advance and stored in the refrigerator for up to four days or frozen for later use. It is known for its earthy, buttery, and umami-rich flavour.
| Characteristics | Values |
|---|---|
| Cuisine | French |
| Main Ingredients | Mushrooms, Butter, Salt, Pepper |
| Other Ingredients | Shallots, Garlic, Thyme, Parsley, Cream, Madeira, Sherry, Cognac, Dry White Wine |
| Consistency | Paste-like |
| Uses | Beef Wellington, Soups, Sauces, Omelets, Ravioli, Crostini, Toast, Mashed Potatoes, Pasta, Stroganoff Sauce, Vol-au-vent, Stuffed Vegetables, Pâté, Soy Sour Cream, Risotto, Rice, Stuffed Chicken Breast, Stuffed Pork Tenderloin, Grilled Cheese, Baked Potato |
| Flavor | Earthy, Buttery, Umami |
| Preparation Time | 8 minutes |
| Storage | Refrigerate for up to 4 days, Freeze |
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What You'll Learn
- Duxelles is a French term for a mix of mushrooms, onions, herbs and pepper, cooked in butter
- Duxelles is easy to make and versatile, with an impressive, earthy and buttery taste
- Duxelles can be used in stuffings, sauces, tarts, omelets, ravioli, soups, and as a spread
- Duxelles is named after the 17th-century French Marquis d'Uxelles, Nicolas Chalon du Blé
- Duxelles is an umami-rich flavour booster, great for plant-based and vegan dishes
Duxelles is a French term for a mix of mushrooms, onions, herbs and pepper, cooked in butter
Duxelles is a French term for a mix of mushrooms, onions, herbs, and pepper, cooked in butter. It is a basic preparation used in stuffings and sauces or as a garnish. The term is derived from the French word 'duxelle', which refers to a mince of mushrooms, onions, herbs, and black pepper, sautéed in butter and reduced to a paste. The flavour depends on the mushrooms used—wild porcini mushrooms have a much stronger flavour than white or brown mushrooms. Duxelles is said to have been created by the 17th-century French chef François Pierre La Varenne and was named after his employer, Nicolas Chalon du Blé, the Marquis d'Uxelles.
Duxelles are simple to make and incredibly versatile. They can be used in a variety of dishes, such as beef Wellington, where they form a delicious layer wrapped around the beef and rolled up in puff pastry. They can also be used as a filling for zucchini cannelloni, tomato, or red pepper. Additionally, duxelles can be incorporated into sauces and gravies, adding a rich umami flavour. For a smooth pâté, it can be blended and spread on crostini or crusty bread. It can also be added to pasta or soy sour cream for a stroganoff-style sauce.
The key to making good duxelles is to remove as much moisture as possible from the mushrooms, both before and during cooking. This involves cooking the mushrooms until they release their liquid and then continuing to cook until the liquid evaporates and the mushrooms begin to stick to the bottom of the pan. This process prevents sogginess, which is essential for a crisp pastry in dishes like beef Wellington.
Duxelles have an earthy and buttery taste and can be made in advance, stored in the refrigerator, and frozen for later use. They are a great way to use up mushrooms that are past their prime and can elevate simple dishes like toast or eggs to something special.
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Duxelles is easy to make and versatile, with an impressive, earthy and buttery taste
Duxelles may sound fancy, but this French dish is deceptively easy to make. It is a mix of finely chopped mushrooms, shallots, and garlic sautéed in butter, then mixed with a little bit of chopped parsley and cooked until a paste-like texture is achieved. The key to making duxelles is to remove as much moisture as possible from the mushrooms, both before and during cooking. This can be done by cooking the mushrooms until they release their liquid and then continuing to cook until the liquid evaporates.
Duxelles have an impressive, earthy, and buttery taste. The flavour depends on the mushrooms used. For example, wild porcini mushrooms have a much stronger flavour than white or brown mushrooms. Common white button or brown cremini mushrooms work perfectly for duxelles. Choose firm, fresh mushrooms with closed caps and definitely no slimy texture.
Duxelles are incredibly versatile and can be used in a lot of different and fun ways. They are traditionally used in beef Wellington, but they can also be used to flavour soups, sauces, and pasta, as well as to fill omelets, ravioli, and puff pastry. They also make for a delectable spread on crostini, toast, or crackers as appetizers.
You can make duxelles a day ahead of time and store them in the refrigerator or freezer, making assembling dishes like beef Wellington a breeze. To store duxelles, simply put them in a covered container in the refrigerator, where they will keep for up to four days. Alternatively, you can freeze them by flattening them in a ziplock bag or spooning portions into an ice cube tray.
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Duxelles can be used in stuffings, sauces, tarts, omelets, ravioli, soups, and as a spread
Duxelles are incredibly versatile and can be used in a lot of different and fun ways.
Duxelles can be used as a stuffing, as in the case of beef Wellington, where it is used as a layer wrapped around the beef. It can also be used as a stuffing for zucchini cannelloni, tomato or red pepper, and even a pork tenderloin.
It is a great addition to sauces and gravies, providing a rich umami flavour. It can be blended for a smooth pâté or added to a soy sour cream for a stroganoff-style sauce.
Duxelles can be used as a filling for tarts and pastries. It can be filled into raw pastry and baked as a savoury tart or incorporated into puff pastry for a mushroom vol-au-vent. It can also be spread on toast, crostini, or crackers as an appetiser.
Omelets and scrambled eggs can be folded around duxelles for a tasty breakfast option. It can also be tossed with warm buttered noodles, stirred into risotto, or simply mixed with rice.
Ravioli can be filled with duxelles, and it can be stirred into pasta or added to a mushroom pasta sauce.
Soups can be flavoured with duxelles, and it can be used as a spread on toast or a baked potato.
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Duxelles is named after the 17th-century French Marquis d'Uxelles, Nicolas Chalon du Blé
Duxelles is a finely chopped mixture of mushrooms, shallots, and herbs that is sautéed in butter until it becomes a moist, spicy paste. It is a classic component of French cuisine, often used as a stuffing or flavouring agent in various dishes. The name "duxelles" is derived from its alleged creator, the 17th-century French chef François Pierre La Varenne, who named it after his employer, the Marquis d'Uxelles, Nicolas Chalon du Blé.
Chef La Varenne is known for revolutionizing French cuisine and creating recipes that are still staples in French households today. His book, "Le Cuisinier François," published in 1651, is considered a landmark in the history of French cuisine. In it, he includes the recipe for duxelles, which has become a fundamental component of French cooking. The Marquis d'Uxelles, Nicolas Chalon du Blé, was a prominent figure in 17th-century France, serving as the Marquis de Cormatin and the Marquis d'Uxelles. He was also a maréchal de France, the highest military rank in the French Army at the time.
It is believed that Chef La Varenne created the mushroom duxelles as a tribute to the Marquis' love for mushrooms and fine dining. The dish became popular in the Marquis' household and eventually spread throughout France, becoming a classic in its own right. Over time, duxelles has evolved and taken on a variety of applications in the kitchen. While it is commonly used as a stuffing for poultry or veal, it can also be used as a base for sauces, soups, and casseroles. The flavour of duxelles is earthy and savoury, with a deep umami note from the mushrooms.
The process of making duxelles involves finely chopping or mincing the mushrooms and shallots, and then slowly cooking them in butter until most of the moisture has evaporated. This results in a concentrated, flavourful paste that can be used in a variety of applications. While the traditional duxelles uses button mushrooms, shallots, and a combination of herbs such as thyme and parsley, modern interpretations may include variations such as using different types of mushrooms, adding garlic, or experimenting with different combinations of herbs to create unique flavour profiles.
The versatility of duxelles makes it a valuable component in a chef's repertoire, and its association with the Marquis d'Uxelles, Nicolas Chalon du Blé, adds a touch of historical intrigue to this delicious French delicacy.
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Duxelles is an umami-rich flavour booster, great for plant-based and vegan dishes
Duxelles is a French cuisine term for a rich, savoury mixture of mushrooms, onions or shallots, herbs, and black pepper, sautéed in butter and reduced to a paste. It is an umami-rich flavour booster, great for plant-based and vegan dishes.
The key ingredients in duxelles are mushrooms, butter, salt, and pepper. The type of mushroom used can vary, from wild mushrooms to white or brown mushrooms, each imparting its unique flavour. To make duxelles, the mushrooms are finely chopped and cooked with the other ingredients until a paste-like consistency is achieved. This process removes moisture from the mushrooms, resulting in a thick and savoury mixture.
Duxelles is incredibly versatile and can be used in a variety of dishes. It is commonly used as a stuffing or filling, such as in beef Wellington or zucchini cannelloni. It can also be added to sauces, soups, or gravies to enhance their flavour. For plant-based and vegan options, duxelles can be made with oil instead of butter, and plant-based cream can be added for richness.
The umami flavour of duxelles makes it an excellent addition to plant-based dishes. It can be spread on toast or crostini, stirred into risotto, or used as a filling for vegetables or pasta. With its intense savouriness, duxelles can elevate the taste of plant-based proteins, such as cauliflower steak or lentil and potato dishes.
Duxelles is not only easy to make but also convenient. It can be made in advance and stored in the refrigerator for up to four days or frozen for later use. This allows for quick assembly when preparing dishes like Wellington or stuffed vegetables. Whether used as a flavour booster or a stand-alone spread, duxelles adds a depth of flavour that enhances the dining experience.
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Frequently asked questions
Mushroom duxelle is a French cuisine term for a mixture of mushrooms, cooked down with butter and other flavour enhancements.
You will need mushrooms, butter, salt, pepper, shallots, and fresh herbs such as thyme or parsley.
First, melt butter in a pan. Then add the shallots and garlic and cook until softened. Next, add the mushrooms, salt, and pepper and cook until the mushrooms are softened and have released their liquid. Continue cooking until the liquid evaporates and the mushrooms begin to stick to the pan. Finally, stir in the parsley and remove from heat.
Mushroom duxelle has an earthy, buttery, and umami-rich flavour.
Mushroom duxelle is a versatile ingredient that can be used in appetizers, pasta, eggs, beef dishes, and more. You can spread it on toast or crostini, add it to omelets or puff pastry, stir it into risotto, or use it as a filling for beef Wellington.
