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- Duxelles abstract "Duxelles is a finely chopped (minced) mixture of mushrooms or mushroom stems, onions, shallots, and herbs sautéed in butter, and reduced to a paste. Cream is sometimes used as well. It is a basic preparation used in stuffings and sauces (notably, beef Wellington) or as a garnish. Duxelles can also be filled into a pocket of raw pastry and baked as a savory tart.Duxelles is made with any cultivated or wild mushroom, depending on the recipe. Duxelles made with wild porcini mushrooms will be much stronger flavored than that made with white or brown mushrooms.Duxelles is said to have been created by the 17th-century French chef François Pierre La Varenne (1615–1678) and to have been named after his employer, Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France.Many classical cookbooks define duxelles as dehydrated fungi, used as stuffings and pastry fillings. According to Auguste Escoffier (1847–1935), a world-renowned French chef regarded as the father of classical cuisine, the mushrooms were dehydrated in order to enhance flavor and minimize water content. When fresh mushrooms are cooked, they let off enormous amounts of vapor in relation to their size. Fresh mushrooms used as stuffings or pastry fillings could therefore build up pressure inside the dish or pastry, causing it to crack or even explode.".
- Duxelles thumbnail Duxelles.jpg?width=300.
- Duxelles wikiPageExternalLink duxelles.htm.
- Duxelles wikiPageExternalLink index.html.
- Duxelles wikiPageID "2710306".
- Duxelles wikiPageLength "2029".
- Duxelles wikiPageOutDegree "15".
- Duxelles wikiPageRevisionID "692128350".
- Duxelles wikiPageWikiLink Auguste_Escoffier.
- Duxelles wikiPageWikiLink Beef_Wellington.
- Duxelles wikiPageWikiLink Category:Culinary_terms.
- Duxelles wikiPageWikiLink Category:Food_ingredients.
- Duxelles wikiPageWikiLink Category:French_cuisine.
- Duxelles wikiPageWikiLink François_Pierre_La_Varenne.
- Duxelles wikiPageWikiLink Herb.
- Duxelles wikiPageWikiLink Marshal_of_France.
- Duxelles wikiPageWikiLink Mushroom.
- Duxelles wikiPageWikiLink Nicolas_Chalon_du_Blé.
- Duxelles wikiPageWikiLink Onion.
- Duxelles wikiPageWikiLink Reduction_(cooking).
- Duxelles wikiPageWikiLink Sautéing.
- Duxelles wikiPageWikiLink Shallot.
- Duxelles wikiPageWikiLink File:Duxelles.jpg.
- Duxelles wikiPageWikiLinkText "Duxelle".
- Duxelles wikiPageWikiLinkText "Duxelles".
- Duxelles wikiPageWikiLinkText "duxelles".
- Duxelles wikiPageUsesTemplate Template:Cookbook.
- Duxelles wikiPageUsesTemplate Template:France-cuisine-stub.
- Duxelles wikiPageUsesTemplate Template:Refimprove.
- Duxelles wikiPageUsesTemplate Template:Reflist.
- Duxelles subject Category:Culinary_terms.
- Duxelles subject Category:Food_ingredients.
- Duxelles subject Category:French_cuisine.
- Duxelles type Food.
- Duxelles type Component.
- Duxelles type Food.
- Duxelles type Ingredient.
- Duxelles comment "Duxelles is a finely chopped (minced) mixture of mushrooms or mushroom stems, onions, shallots, and herbs sautéed in butter, and reduced to a paste. Cream is sometimes used as well. It is a basic preparation used in stuffings and sauces (notably, beef Wellington) or as a garnish. Duxelles can also be filled into a pocket of raw pastry and baked as a savory tart.Duxelles is made with any cultivated or wild mushroom, depending on the recipe.".
- Duxelles label "Duxelles".
- Duxelles sameAs Q1268122.
- Duxelles sameAs Duxelles.
- Duxelles sameAs Salsa_Duxelle.
- Duxelles sameAs Duxelles.
- Duxelles sameAs Duxelles.
- Duxelles sameAs Duxelles.
- Duxelles sameAs m.07zfk6.
- Duxelles sameAs Duxelles.
- Duxelles sameAs Q1268122.
- Duxelles wasDerivedFrom Duxelles?oldid=692128350.
- Duxelles depiction Duxelles.jpg.
- Duxelles isPrimaryTopicOf Duxelles.
