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duxelles
dux·elles D5452150 (dük-sĕl′ do͞ok-, dək-)n. A mixture of minced mushrooms, shallots, and often herbs, sautéed in butter and used in various sauces and stuffings or as a garnish.
[French, from earlier à la duxelle, in a mushroom sauce, probably after Louis Chalon du Blé, marquis d'Uxelles (1619-1658), French nobleman and employer of François Pierre de la Varenne (1618-1678), French chef whose influential cookbook introduced the abundant use of mushrooms in haute cuisine.]duxelles (dʌkˈsɛl; dʌkˈsɛlz) n1. (Cookery) a. a mixture of finely diced mushrooms, shallots and parsley, or other herbs, used to flavour dishesb. (as modifier): duxelles stuffing. 2. (Cookery) (as modifier): duxelles stuffing. duxelles - A stuffing made from mushrooms, onions, shallots, and parsley, named after the Marquis d'Uxelles, a 17th-century French nobleman.See also related terms for stuffing.Translations |