duxelles

Intermediate 🍳 Food / Culinary

Definition

A finely minced mixture of mushrooms, shallots, and herbs sautéed until dry, traditionally used to stuff things or make dishes look fancy. Named after a French marquis who probably never chopped a mushroom in his life.

Example Usage

Beef Wellington isn't complete without a layer of duxelles between the meat and pastry.

Origin

Named after Marquis d'Uxelles, a 17th-century French nobleman whose chef La Varenne created the mixture

Fun Fact

The mixture must be cooked until completely dry—any moisture will make your Wellington's pastry soggy and your chef homicidal.

Source: Classical French cuisine terminology

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