Duxelles, a blend of shallots and mushrooms, is a staple in French cuisine used for fillings, sauces, and side dishes. It is easy to prepare and can be made with any type of fresh mushroom. It is commonly used in dishes like Beef Wellington and can be stored in the freezer for future use.
French cuisine is known for its many delicate yet exotic dishes. Duxelles, a blend of shallots and mushrooms, is a flavorful component of French cuisine. The finely chopped and seasoned combination is usually prepared for making fillings and sauces.
Traditionally, duxelles is sauteed in a mixture of butter and herbs. Consisting of shallots, mushrooms or mushroom stems, and onions, it is usually in the form of a paste or cream. Depending on the recipe and desired taste, any type of non-poisonous wild or cultivated mushroom can be used when creating the cream. Besides being used to stuff meats, vegetables and other dishes, it is sometimes served as a side dish.
For a bolder taste, chefs may opt to use wild porcini mushrooms. A cook intent on creating a subtle flavor can cook sauté with white or brown mushrooms. Whatever type of mushroom is used, it will usually be a fresh variety rather than a dried one.
Chopped mushroom duxelles is considered easy to prepare. The total time needed to dry the mushrooms and sauté them, along with the chopped onions, shallots, and some salt and pepper, is 30 minutes. Once the mixture is golden brown and tender, it should be shaped into a stick of butter, wrapped snugly in aluminum foil, and stored in the freezer.
Small pats can be cut up for cooking, allowing the remaining mixture to stay fresh and stored for future use. Other herbs, such as parsley, can be added as desired during cooking if desired. Some chefs add other unique elements, such as bits of ham, soy sauce or a small amount of wine.
Beef Wellington is a dish that often calls for duxelles in its recipe. Flank steak, pork chops, chicken and veal can be seasoned roasted or sautéed with pasta. Tasty tarts, similar to homemade pies, can be made by baking a filled pastry with the mushroom mixture.
Stews and soups, such as chicken mushroom soup, can be flavored with pasta. It’s also a useful binder in many different recipes, such as casseroles. Other popular favorite uses for the custard include using it as a paste or bread spread, adding it to an omelet, or using it in stir-fry recipes.
Duxelles takes its name from the Marquis of Uxelles, Nicolas Chalon du Blé. During the 17th century, François Pierre La Varenne, a French chef, created the recipe. He chose to name him after his employer, the Marquis.
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