One duxelles.
The duxelles, or duxelle, is a mincemeat made with finely chopped mushrooms, shallots and onions that are sautéed in a pan with butter, usually used as a filling or garnish for preparations called "a la Duxelles". In the case of adding chopped ham is called fat duxelles. Etymology
The reason why this preparation is called Duxelles is debated. It is mentioned that it may be due to François Pierre de la Varenne, chef of the Marquis of Uxelles (D'Uxelles in French), although he does not seem to mention this recipe in his work.
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