Preparation info

  • Makes

    2½ to 3 cups

    • Difficulty

      Easy

Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

In a simple time before chemists had concocted synthetic flavorings, chefs made their own natural ones from real ingredients. Duxelles, a classic such chef-made food additive, or appareil, is an intense, dehydrated source of mushroom essence. It was most probably invented by Henri IV’s great chef, Francois-Pierre de la Varenne, author of Le Cuisinier François (