Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A finely
chopped mixture ofmushrooms ,onions ,shallots andherbs sautéed inbutter and reduced to apaste , used instuffings and sauces (as inbeef Wellington ) or as agarnish .
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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To the French, this is known as duxelles—a simple mixture of sautéed mushrooms and shallots.
Daisy’s Holiday Cooking Daisy Martinez 2010
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In large kitchens the stems of mushrooms are finely chopped and cooked with shallots in butter to make a filling called duxelles.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
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In large kitchens the stems of mushrooms are finely chopped and cooked with shallots in butter to make a filling called duxelles.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
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In large kitchens the stems of mushrooms are finely chopped and cooked with shallots in butter to make a filling called duxelles.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
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But his cuisine is thoroughly modern: precisely set eggs poached at 65 degrees centigrade, served on a layer of the mushroom marmalade called duxelles; or barely gelled prawns painted with a rosemary-scented vinegar emulsion; or foie gras terrine served on a crisp, maple-infused pastry, with a pungent, bittersweet paste made of, I think, puréed Meyer lemon peel.
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Sauce wise, you could serve a simple beef and red wine sauce, but I like Delia's suggestion of making a sauce with the leftover duxelles – if you serve the wellington with a portion of spinach, it will bring everything together beautifully.
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Madelene's fungi feast gets the thumbs up from my testers, who think that the variety of textures and flavours add interest, and Anna likes the meaty taste of the dried porcini in Delia's duxelles.
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Delia rubs a decadent drop of brandy into her beef, but I can't taste it in the finished version, so I decide to include a drop in the duxelles instead.
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Both Gordon and the Prawn Cocktail Years pair opt for a very simple duxelles, made by frying finely chopped mushrooms in butter and oil until softened, and then cooking them with white wine and a sprig of thyme until reduced to a thick paste.
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Gordon, Simon and Lindsey and the British Larder all use white wine in their duxelles, reducing it down to almost nothing, but giving it a tangy, slightly boozy flavour missing in James Martin's basic duxelles, or Delia's onion feast.
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