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.
In the Vinony graph
Within Vinony's link graph, duxelles is referenced by 227 other articles, and connects out to side dish, Onion and Cucumis sativus.
It is catalogued under topics including Culinary terminology, Food ingredients and French cuisine.
Its subject is documented across 18 Wikipedia language editions.
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.