Duxelles

Duxelles is a finely chopped (minced) mixture of mushrooms or mushroom stems, onions, 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 ...
Found on http://en.wikipedia.org/wiki/Duxelles

Duxelles

minced mushrooms and shallots sautéed in butter, then mixed with cream.
Found on http://www.patriciawells.com/glossary/

Duxelles

Finely chopped raw mushrooms, used as a stuffing. Sometimes combined with chopped ham or scallops.
Found on https://findlayfoods.com/dictionary-of-french-cooking-terms

duxelles

chopped mushrooms and shallots saut
Found on http://www.slowtrav.com/france/restaurants/glossary.htm
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