Author and Educator
Duxelles is an au gratin preparation made with a mixture of mushrooms, onions, and toasty buttered breadcrumbs. In the 17th century French chef François Pierre la Varenne created the dish and named it after his employer, the Marquis d’Uxelles.
Serves 4 to 6
- 2 pounds scallops
- 2 cups white wine
- 1 onion, finely chopped
- 1 pound mushrooms, finely chopped
- 9 tablespoons butter
- 4 tablespoons flour
- 1/2 cup tomato sauce
- 1 cup bouillon from the scallops
- Buttered crumbs
Poach the scallops for 6 minutes in white wine to cover. Salt and pepper to taste. Drain and save the bouillon. Sauté the onion and half the mushrooms in 6 tablespoons of butter until they cook down thoroughly and are almost a paste. Add a little of the wine bouillon if necessary. Spread the bottom of large baking shells or ramekins with this mixture.
Melt the remaining 3 tablespoons of butter in a small skillet and add the rest of the mushrooms. Cook for 3 minutes, add the flour, and mix well. Add the tomato sauce and the rest of the bouillon and stir until the sauce is well blended and thickened. If it does not thicken enough add a little beurre manie. Correct the seasoning. Cover the mushroom paste in the ramekins with scallops and top with the sauce. Sprinkle with crumbs and brown quickly in a very hot oven (500ºF) or under the broiler.