Chef Ben Kirk stuffs a veal chop with Duxelles

Avo and Dram’s chef Ben Kirk demos this classic French recipe.

By Jan Walsh

Photography by Beau Gustafson

Duxelles is a semi sauce made of minced mushrooms and other ingredients that is used in many dishes. Thinner than a paste but thicker than a sauce, Duxelles is a versatile recipe that can be used as a stuffing, base, garnish and the filling of a savory tart or pie. Duxelles is said to have originated in 17th-century France when chef François Pierre La Varenne supposedly named the dish after his employer, Nicolas Chalon du Blé, marquis d’Uxelles, maréchal de France. It is most commonly known as the stuffing in beef Wellington and as a garnish. Today chef Ben Kirk stuffs a veal chop with Duxelles.



1 pound fresh mushrooms, cut *brunoise style
*julienned and then turned a quarter turn and diced again, producing cubes of a side length of about 2 or 3 mm or less on each side)
6 tablespoons minced shallots
½ teaspoon chopped thyme
½ cup dry sherry
Pinch salt
Pinch white pepper
6 turns of cracked black pepper
2 tablespoons butter
2 tablespoons E.V.O. (extra virgin olive oil)
1½ Cups of chiffonade spinach
1 Cup crumbled feta


Press mushrooms in chinoise (conical sieve with extremely fine mesh) to remove liquid. Heat sauté pan between medium and medium-high heat. Add E.V.O. Saute mushrooms and shallots.  Add thyme. Season with salt and pepper. Add butter and deglaze with sherry.

veal chops

Reduce 15 minutes on low, until moisture is removed. Add spinach and feta to a bowl. Add warm duxelles to spinach and feta. Toss until spinach wilts. For veal chops, use a pastry bag to stuff each chop with ¼ to ½ cup duxelles. Grill chop on each side over medium high to mark the chop. Then finish in oven at 350–375 degrees.

Leave a Reply