duxelles

Duxelles is a finely chopped mushroom preparation used in European cuisine, especially French. It consists of finely minced mushrooms, often with onions or shallots, that are sautéed in butter until the mixture is dry and concentrated in flavor. The result is a paste-like mixture used as a flavoring base, stuffing, or filling in a range of dishes.

Preparation involves mincing the mushrooms very finely, sometimes pulsing them in a processor to a coarse paste. If onions or shallots are included, they are sautéed in butter first until translucent, then the mushrooms are added. The mixture is cooked over medium heat, stirring frequently, until all moisture has evaporated and the mixture is dry. Salt and pepper are added, and optional ingredients such as garlic, white wine, cognac, or cream may be used to vary the flavor and richness.

Uses and applications include serving as a flavoring component in sauces, or as a stuffing for pastries, poultry, game, or seafood. It is a key element in beef Wellington and in vol-au-vent fillings, and it can be folded into sauces to deepen mushroom flavor or used as a topping for meats and vegetables.

Variations and history: The name is believed to derive from a French chef's name, though the exact origin is uncertain. Duxelles can be prepared with different mushroom varieties, most commonly white button or cremini. It can be stored refrigerated for several days or frozen for longer use, and reheated gently.