(dook-SEHL) - Finely chopped mushrooms that are cooked in butter with shallots and wine. When cooked dry, duxelle make a good filling for omelets, fish, and meat. They may also be moistened with wine or broth and served as a sauce. Duxelle are also flavored with fresh herbs and brandy or Madeira wine.
Found on
http://whatscookingamerica.net/Glossary/D.htm
Finely chopped mushrooms that are cooked in butter with shallots and wine. When cooked dry, duxelle make a good filling for omelets, fish, and meat. They may also be moistened with wine or broth and served as a sauce. Duxelle are also flavored with fresh herbs and brandy or Madeira.
Found on
http://www.encyclo.co.uk/local/22282
finely diced mushrooms and onion cooked down in butter, to form a pate/paste. used in beef wellington.
Found on
http://www.encyclo.co.uk/visitor-contributions.php
Duxelle is a stuffing of chopped onions or shallots, and mushrooms sauteed in butter until dry.
Found on
http://www.probertencyclopaedia.com/browse/QD.HTM
No exact match found.
