a seasoned mixture of finely chopped mushrooms and shallots, sautéed and used as a garnish or in stuffing, sauce, etc.
Origin of duxellesafter the Marquis d'Uxelles (1652-1730), French nobleman
A mixture of minced mushrooms, shallots, and often herbs, sautéed in butter and used in various sauces and stuffings or as a garnish.
Origin of duxellesFrench from earlier à la duxelle in a mushroom sauce probably after Louis Chalon du Blé, marquis d'Uxelles (1619-1658), French nobleman and employer of François Pierre de la Varenne (1618-1678), French chef whose influential cookbook introduced the abundant use of mushrooms in haute cuisine
French d' + Uxelles; the dish is said to have been named for Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France.