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Duxelles is said to have been created by the 17th-century French chef
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Some classical cookbooks call for dehydrated mushrooms. According to
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It is a basic preparation used in stuffings and sauces (notably,
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Edible and
Medicinal Mushrooms of New England and Eastern Canada
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have a much stronger flavor than white or brown mushrooms.
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The flavor depends on the mushrooms used. For example, wild
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225:"A Definition of the Culinary Term Duxelle"
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177:Nicolas Chalon du Blé, marquis d'Uxelles
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353:Mushroom Duxelles: Intense and Refined
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50:17th century
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465:Fried onion
460:Egg garnish
694:Categories
505:Persillade
211:References
157:) or as a
39:Created by
570:Sprinkles
495:Olive oil
480:Manchette
470:Gremolata
118:(such as
108:mushrooms
58:Mushrooms
644:Mukimono
632:See also
455:Duxelles
450:Cucumber
440:Cilantro
415:Amandine
356:Archived
346:duxelles
194:See also
91:Duxelles
47:Invented
21:Duxelles
533:Dessert
500:Parsley
445:Crouton
295:May 27,
261:May 27,
159:garnish
144:madeira
136:reduced
132:sautéed
126:), and
124:parsley
102:) is a
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545:Coulis
515:Walnut
430:Celery
425:Caviar
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148:sherry
112:onions
621:Twist
594:Drink
580:Wafer
555:Gomul
312:Sauce
140:paste
138:to a
120:thyme
116:herbs
575:Vark
490:Nori
408:Food
316:ISBN
297:2017
284:ISBN
263:2017
250:ISBN
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
