A method of preparing minced mushrooms for later use (see page___.).

a crumbly, semi-dry paste made of finely chopped mushrooms, herbs, onion, butter or olive oil, and other ingredients, cooked slowly on low heat until most of the moisture has evaporated

chopped mushrooms and onions, sauted in butter with spices and served as a garnish.

a sauce, a combination of mushrooms, parsley, and shalots (small onions), which are chopped together finely and used for flavouring.

Duxelles is a finely chopped mixture of mushrooms, onions, shallots and herbs sautéed in butter. It is a basic preparation used in stuffings and sauces (notably, Beef Wellington). It is said to have been created by the 17th-century French chef François Pierre La Varenne (1615–1678) and to have been named after his employer, Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France.