This content has been automatically translated from Ukrainian.
Duxelles (duxelles) <TAG1> is a classic French culinary term meaning a finely chopped mixture of mushrooms, onions and garlic that is fried in butter until the moisture evaporates completely. After evaporation, the duxel acquires a paste-like state. It is this consistency that allows you to use it as a filling for beef βWellingtonβ, salted tarts, puff pastry envelopes, tartlets. It can be a great base for mushroom sauces. If desired, it can be a side dish. Herbs such as parsley, thyme, rosemary or cilantro can also be added to it. This will add even more aromas and flavors to the duxel.
Historical sources claim that the duxelles was created in the 17th century by Francois-Pierre de La Varenne, a famous French chef. He named this dish after his patron, the Marquis d'Huxel, Marshal of France Nicolas Chalons du Blais (I wonder if the French did not like to eat well?).
The cook probably decided to dehydrate the mushroom mixture after noticing that when using fresh mushrooms in the dish, an excessive amount of steam is released during heat treatment. This pair is not only disproportionate to the amount of mushrooms themselves, but also led to cracks in the pastry, its deformation, and often explosions in the oven. Therefore, to avoid such consequences, de La Varenne began to prehydrate finely chopped mushrooms.
We told and showed you about how to cook Duxel in a post about Beef Wellington. This is a rather light dish that gives space for improvisation. It begins with the choice of mushrooms. You can use mushrooms, mushrooms, stumps, add porcini mushrooms and truffles. Experienced cooks claim that adding exactly βwildβ forest mushrooms will add a rich, deep aroma to the duxel.
Once cooked, the duxel can be stored in the refrigerator for up to a week or frozen for longer storage.
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