duxelles
Sautéed fungi paste
Duxelles is a finely chopped mixture of mushrooms, shallots, and herbs sautéed until nearly dry.
The preparation concentrates flavor and removes moisture, making it useful as a filling or flavoring in dishes like beef Wellington, where excess liquid would be unwelcome: Spread the duxelles over the tenderloin before wrapping in pastry.
Golden edible wild fungus
- porciniEdible boletus species
- shiitakeEast Asian edible mushroom
- creminiBrown cultivated mushroom
- portobelloFull-grown cremini mushroom
morel · enoki · champignon · button · oyster · maitake · fungi · woodland
Southernmost national capital globally
- beef WellingtonPastry-encased filet mignon
- pâtéSeasoned meat paste
- forcemeatGround meat filling
- stuffingSeasoned mixture for cavities
roulade · phyllo · puff pastry · stuffed mushrooms · chicken breast · filet · layering · spreading
Affectedly delicate in manner
- choppingCutting into pieces
- sautéingQuick cooking in fat
- reductionMaking something smaller
- sweatingMoisture through pores
drying · seasoning · garlic · butter · herbs · parsley · thyme · wine
Noble above count
- classicalOf ancient Greece/Rome
- haute cuisineElevated culinary artistry
- garnishDecorative food topping
- mother sauceBase sauce others derive from
chanterelle
Golden edible wild fungus
portobello · morel · enoki · champignon · button · oyster · maitake · fungi · woodland · foraging
Wellington
Southernmost national capital globally
- beef WellingtonPastry-encased filet mignon
- pâtéSeasoned meat paste
- forcemeatGround meat filling
stuffing · roulade · phyllo · puff pastry · stuffed mushrooms · chicken breast · filet · layering · spreading · wrapped
mincing
Affectedly delicate in manner
sweating · drying · seasoning · garlic · butter · herbs · parsley · thyme · wine · concentrating
marquis
Noble above count
- classicalOf ancient Greece/Rome
- haute cuisineElevated culinary artistry
- garnishDecorative food topping