Whip Up This Mushroom Duxelles Recipe for an Elegant Appetizer (2024)

FAQs

What is mushroom Duxelle made of? ›

Duxelles (French: [dyksɛl]) 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.

Visual cues are the best indicator for when duxelles are done. They're ready when the mushroom mixture is thickened, nearly all the liquid has evaporated, and the mushrooms are starting to stick to the bottom of the pan a tiny bit. Expect this to take about eight minutes.

It's a paste-like reduction of finely minced mushrooms that have been slowly cooked with shallots and butter until all the liquid is gone, resulting in an ingredient that adds rich mushroom flavor to other dishes.

Duxelle is often spelled Duxelles, and as you've likely noticed, this food item is capitalized. Why? The food is named after the French Marquis d'Uxelles, who lived during the 17th and 18th centuries. The Marquis was a French general and a foreign minister.

Meaning of duxelles in English

a mixture of finely sliced mushrooms, onions and herbs, often used to make sauces or to add flavor to dishes: Cook the duxelles over a low heat so that you don't burn the mushrooms.

dux·​elles ˌdük-ˈsel. (ˌ)dü-ˈsel. : a garnish or stuffing made especially of finely chopped sautéed mushrooms.

An important step in making duxelles is to remove as much moisture as possible from the mushrooms, both before cooking and during the process. They need to be cooked long enough so the mushrooms release their moisture and then cook completely until the liquid evaporates.

(Yes, you can totally freeze wine for cooking.) So what can you do with duxelles? All kinds of delicious things! It will keep in the fridge for a week or so and it can be frozen for a few months.

You can make and freeze it but it will be wetter when you defrost it, however you can rectify this by heating it in a medium saucepan or frying pan over a medium to high heat, stirring frequently, to evaporate the excess moisture.

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.

What is a good substitute for duxelles? ›

Bone marrow. This will knock any mushroom duxelle out of the water. Of course, it would also be better with mushrooms too, but bone marrow is the way.

Matsutake, one of the most expensive mushrooms, can cost up to $1,000 per kilogram. The Italian White Alba Truffle is the world's most expensive mushroom, with a price of $330 per gram. In Japan, people pay up to $600 for a single Matsutake mushroom. Morel mushrooms can cost approximately $254 per kilogram.

Much of this recipe can be prepared in advance: the mushroom duxelles can be made up to 3 days ahead, the seared meat can be stored in the refrigerator for several hours up to one day, and the sauce can be stored in the refrigerator for up to 5 days.

A traditional Beef Wellington consists of a beef tenderloin wrapped in layers of pâté, duxelles (a finely chopped mushroom mixture), parma ham, and puff pastry, then baked. Rumor has it that Beef Wellington got its name from Arthur Wellesley, the 1st Duke of Wellington, who counted the dish among his favorite recipes.

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.

Best Substitute for Mushrooms in Beef Wellington

We recommend onions, eggplant, or carrots in the duxelle.

I have used haggis, and it worked a treat! The oats soaked up the juices and kept the pastry dry, and it complemented the beef wonderfully. The only thing I would say is ensure that you only make a thin layer as haggis can have quite a strong taste. I've used both haggis and black pudding as an alternative to duxelle.

Ingredients for Mushroom Pâté Naturally, mushrooms form the foundation of this pâté recipe. To the mushrooms, you'll also add nuts, butter and olive oil, fresh herbs, and a few other ingredients that help to bring balance to the recipe and give it a deeper, more resonant flavor.