If you’re ever confronted with a surfeit of supermarket-variety white button mushrooms and need to preserve them, as janetofreno recently did, or if you simply wish to have a bit of sublime mushroom essence in your freezer to add to omelets or scrambled eggs and sauces, to use as a soup or risotto base, or as an instant lasagne or strudel filling, then duxelles will be the new ace up your sleeve. Plain mushrooms become a rubbery mess when frozen, but duxelles—a paste of mushrooms slowly cooked down in lots of butter—freezes beautifully. You can freeze it in ice cube trays, wrap the cubes in plastic wrap, and store them in a freezer bag, or store larger portions in freezer containers.

grampart likes James Beard’s duxelles recipe.

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