Dyuksel - a finely chopped mixture of mushrooms or mushroom legs, common onions or shallots , and herbs such as thyme , parsley , black pepper , fried in oil and evaporated to a paste. Sometimes cream is added to the mixture, a little madeira or sherry . This is a simple preparation for stuffing, sauces (especially in Beef Wellington ) or a side dish [1] [2] . Duxel can also be used as a filling for the preparation of spicy tart [3] .
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Duxel is prepared from cultivated or forest mushrooms, depending on the recipe. Prepared on the basis of forest porcini mushrooms, the duxel will be more fragrant than if you take white or brown champignons as the basis.
It is claimed that the French chef Francois Pierre de La Varen (1615–1678) invented the duplex in the 17th century, and the dish was named after his employer, Marshal of France Nicolas Chalon du Ble, Marquis d'Yuixel. In many classic cookbooks, duxeland is defined as dehydrated mushrooms that are used for stuffing or toppings for baking. According to Auguste Escoffier , mushrooms are dehydrated to improve the taste and reduce the water content in the dish. During the preparation of fresh mushrooms, a huge amount of steam is released, in relation to their volume. Because of this, dishes filled with fresh mushrooms from steam pressure can become cracked or even explode.
Notes
- ↑ Spahr, DL Edible and Medicinal Mushrooms of New England and Eastern Canada . - North Atlantic Books, 2009. - P. 201. - ISBN 978-1-55643-795-3 .
- ↑ Boetticher, T. In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods . - Ten Speed Press, 2013 .-- P. 256. - ISBN 978-1-60774-343-9 .
- ↑ Binns, Brigit. Sauce. - New York: Simon & Schuster, 2004 .-- ISBN 0-7432-6187-9 .