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Duxelle

Gastronomy  Dutch oven  Earl grey tea
04/25/2014

Duxelle
By Danilo Alfaro
Definition: In the culinary arts, the word Duxelle refers to a mixture of chopped mushrooms, onions and shallots that is sautéed and used as a filling for pastries, in sauces or as a garnish.


Duxelles Finely chopped mushrooms with a little onion or shallot sautéed in butter until soft and dry. This is generally used for flavourings, stuffing, and sauces.

Duxelles
Often used as a garnish or to flavor sauces and soups, duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter until it forms a thick paste.

Duxelles - a hash of minced mushroom, shallots and herbs simmered in butter, used to flavor soups, sauces, and stuffings or to garnish.
Dredge - to coat with something, usually flour or sugar.

Duxelles
A thick pâté of chopped mushrooms cooked with onion and thyme. Duxelles is used as a stuffing or garnish and in the preparation of various dishes called ŕ la duxelles. Traditionally used in Beef Wellington ...

Duxelle: A stuffing of mushrooms cooked with butter, thyme and onions.
E
Endive: French word for chicory.

Duxelles - Is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter until it forms a thick paste. Often used as a garnish or to flavour sauces and soups.
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duxelle (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.

Duxelles - A medium-fine shallot-scented mushroom hash.
E. Cooking Terms
Egg wash - A mixture of egg or egg white, oil, and water brushed over floured items, which are then deep-fried or pan-fried in clarified butter or oil.

Duxelles: stuffing made with mushrooms, shallots, and chopped parsley, flavored with cayenne.
Ecossaise: (French) The way of the Scottish.
Edam: a firm, milk, red-jacketed yellow cheese, used on the buffet and as a dessert cheese.

Duxelles - Chopped mushrooms and onion cooked in butter and thyme, used as a garnish or stuffing
Infuse - To flavour a liquid by soaking an ingredient in it, such as saffron in milk ...

Duxelles
Mushrooms Sautéed with Onions and Fresh Herbs
Chicken with Chinese Sausage, Shiitake Mushrooms, and Rice ...

duxelles: chopped mushrooms and shallots sautéed in butter, mixed with cream
E
eau du robinet: tap water ...

DACQUOISE - DUXELLE

Dacquoise - A cake made of nut meringues layered with whipped cream or buttercream. The nut meringue disks are also referred to as dacquoise.
Daikon - A large oriental radish with a sweet, fresh flavor.

duxelles (Fr ) Finely chopped mushrooms and shallots slowly cooked in butter to form a thick, dark paste that is used for seasoning sauces, as a spread for toast, and in other preparations; often said to be the invention of La Varenne, ...

Duxelles Palmer House
3 cups chopped mushrooms
6 chopped shallots
4 oz chopped York ham
2 tablesp. chopped parsley
2 tablesp. rich Madeira Sauce
Cook mushrooms in butter until all moisture is cooked away, stirring occasionally.

Duxelles Traditionally, this French paste is composed of a mixture of mushrooms, shallots and herbs which are slowly cooked in butter until forming a paste. It is often used to flavor sauces, soups and other mixtures, or as a garnish.
...

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.

Coulibiac - A Russian pie made with alternating layers of salmon, hard cooked eggs, rice, mushroom duxelle, and vesiga. Vesiga is the spinal marrow of sturgeon and has all but disappeared from commercial markets.

Also, (since we're talking sautes,) I usually dress my fish steaks in duxelles or salsa, which introduces additional problems, like when to add the obligatory splash of wine, and whether or not to marinate with fish sauce & herbs first, ...

Concasser
Chopped coarsely or finely depending on use of parsley, tomato or duxelles.
Conduction
Method of heat transfer where the heat is transferred from the source to a cooking vessel.

A fillet of beef that has been covered with pâté de foie gras or duxelles, wrapped in pastry and baked.
Related Recipes From Food Network ...

Lassi pannacotta with mango salad and basil foam
Roast langoustine with pig's tongue beignet
Chicken sous vide with a mustard cream foam and pea spheres
Chicken sous vide with mushroom duxelles
Raspberry symphony plate ...

How to make your meals into a wonderful display.
Dinde- Turkey
Dindonneau- Young fresh turkey
Dredge- To coat food with flour
du Jour- meaning literaly "of the day"
Duxelle- Chopped shallots and mushrooms seasoned, cooked in butter ...

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See also: See also: Sauce, Butter, Cooking, Vegetable, Mushroom

Gastronomy  Dutch oven  Earl grey tea
04/25/2014

 
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