Duxelles

Duxelles is a traditional sauce consisting of minced mushrooms, shallots, garlic, wine, butter, and seasonings. The sauce can be served with numerous beef, poultry, seafood, vegetable, and egg dishes. It was invented in the 17th century by a famous French cook Pierre La Varenne, who named the sauce after his boss, Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France. Today, duxelles is often known as a key ingredient in the preparation of a popular dish known as beef Wellington, where it's layered between the meat and the pastry.