1) Culinary terminology 2) French cuisine 
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 ...
minced mushrooms and shallots sautéed in butter, then mixed with cream.
chopped mushrooms and shallots saut
Finely chopped raw mushrooms, used as a stuffing. Sometimes combined with chopped ham or scallops.