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{{#seo:
|title=Duxelles recipe Beef, from Cookipedia.Co.Uk
|titlemode=replace
|keywords=#mushrooms #shallots #butter #thyme #garlic #beefwellington #duxellesrecipe #whitewine #lemonjuice #liquor #sherry
|hashtagrev=032020
|description=Duxelles is a finely chopped mixture of mushrooms , onions or shallots and herbs, sauteed in butter, and reduced to a paste (sometimes cream is used
}}

'''Duxelles''' is a finely chopped mixture of [[mushrooms]] , [[onions]] or [[shallots]] and [[herbs]], [[sautéed]] in [[butter]], and reduced to a paste (sometimes cream is 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 savoury tart (similar to a hand-held pie).

'''Duxelles''' is made with any cultivated or wild mushroom, depending on the recipe. Duxelles made with wild [[porcini mushrooms]] will be much stronger flavoured than that made with [[white mushrooms]] or [[brown mushrooms]]. Fresh mushrooms are usually used, however reconstituted dried varieties are used as well. If you want a stronger flavour, use a mixture of both.

'''Duxelles''' is a useful way to freeze and store [[mushrooms]] that would not normally be reusable after [[freezing]].

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.
{{recipesummary
|TotalCalories = 602
|PortionCalories = 301
|DatePublished=20th January 2013
|Author=Chef
|ImageComment = Duxelles on prosciutto in preparation for [[beef Wellington]]
|Servings = Serves 2
|Difficulty = 2
|TotalTime = 45 minutes
|PrepTime = 15 minutes
|CookTime = 30 minutes
|Image = [[Image:Duxelles.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''A Beef Wellington essential''

5/5 

You can't make Beef Wellington with this; and it's pretty good on its own too.

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients
| 250 g [[Mushrooms|mushrooms]] chopped very finely. A mixture of [[chestnut mushrooms]], [[shiitake mushrooms]] and [[wild mushrooms]] works well.
| 2 [[Shallots|shallots]] peeled and chopped very finely
| 2 cloves of [[Garlic]], peeled and crushed
| 4 tablespoons [[Butter|butter]]
| 50 ml [[Dry white wine|dry white wine]]
| Splash of [[lemon juice]]
| 1 sprig of [[Thyme|thyme]]
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
}}
===Method===

Don't rush this, it's quite long-winded and will probably take around 30 minutes cooking.
{{RecipeMethod
| Gently sauté [[Garlic|garlic]] and [[Shallots|shallots]] in the the finely chopped [[Mushrooms|mushrooms]] in the [[Butter|butter]] for about 6 minutes until soft.
| Add the chopped [[Mushrooms|mushrooms]] and the whole sprig of [[Thyme|thyme]] and gently cook for 10 minutes so most of the [[Mushroom|mushroom]] [[Liquor|liquor]] is cooked off.
| remove the sprig of [[thyme]]
| Add the [[Wine|wine]], a splash of [[lemon juice]] and season to taste.
| Cook gently until all of the liquid has gone.
| The [[Duxelles|duxelles]] should stick together easily.
| Remove from the heat and allow to cool.
| Use in your recipe, spread on [[bread]] or [[crackers]] or [[freeze]] for later use.
}}
====Duxelles, step by step photographs====
<gallery widths=250px heights=250px perrow=5>
Image:Duxelles ingredients.jpg|The basic ingredients for duxelles
Image:Shallots and garlic suateed in butter.jpg|[[Shallots]] and [[Garlic|garlic]] [[sautéed]] in [[butter]]
Image:Mushrooms chopped.jpg|Mushrooms chopped in the [[food processor]]
Image:Mushrooms go in dry.jpg|The [[mushrooms]] look very dry when they are first added
Image:White wine added.jpg|Wet again once the [[white wine]]/[[sherry]] is added
Image:Duxelles reduced, ready to cool.jpg|Duxelles completed, ready to cool
</gallery>
===Chef's notes===
I never have [[White wine|white wine]] so use a little less [[Dry sherry|dry sherry]], watered down instead - no one has noticed yet!
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Historic recipes]]
[[Category:Main courses]]
[[Category:Beef recipes]]
[[Category:Meat recipes]]
[[Category:Ingredients]]
[[Category:Prepared foods]]
[[Category:Fungi]]
[[Category:Pan fried]]

<code 'hashtagrev:12032020'>[[Special:Search/mushrooms|#mushrooms]] [[Special:Search/shallots|#shallots]] [[Special:Search/butter|#butter]] [[Special:Search/thyme|#thyme]] [[Special:Search/garlic|#garlic]] [[Special:Search/beefwellington|#beefwellington]] [[Special:Search/duxellesrecipe|#duxellesrecipe]] [[Special:Search/whitewine|#whitewine]] [[Special:Search/lemonjuice|#lemonjuice]] [[Special:Search/liquor|#liquor]] [[Special:Search/sherry|#sherry]]
</code>

Duxelles recipe - Revision history

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