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A preparation of mushrooms sautéed with onions, shallots, garlic, and parsley and used to make stuffing or sauce.
- ‘He removes a circle from the middle, replaces it with crisp endive, then uses it as a lid over succulent slices of rabbit, stuffed with mushroom duxelles and its own kidney.’
- ‘One school argues that it was named after the Marquis d' Uxelles whose cook, La Varenne, wrote a popular cookery book in the 17th century (La Varenne himself, however, does not include a recipe for duxelles nor does he use this term).’
- ‘Escargots are baked in Pernod, butter, fennel, and duxelles of mushrooms.’
- ‘After dinner I made duxelles - finely chopped shitakes caught up in a clean dish towel and squeezed of their juice, then sautéed in butter and herbed olive oil together with slivered onion, salt and a little pepper.’
- ‘I made duxelles with some leftover mushrooms I had.’
Named after the Marquis d'Uxelles, a 17th-century French nobleman.
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