duxelles

English

Etymology

French d' + Uxelles; the dish is said to have been named for Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France.

Noun

duxelles (plural duxelles)

  1. (cooking) A finely chopped mixture of mushrooms, onions, shallots and herbs sautéed in butter and reduced to a paste, used in stuffings and sauces (as in beef Wellington) or as a garnish.
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