A fine paste or mixture of finely chopped mushrooms, shallots, and seasonings, used in cooking as a flavoring or filling.
Named after the Marquis d'Uxelles, a 17th-century French nobleman. French chefs created this preparation and named it in his honor, a common practice in French cuisine.
This fancy cooking term is named after a real French nobleman—it's wild that somewhere back in 1600s, a chef impressed a nobleman so much they immortalized him in a mushroom paste!
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