I love mushroom duxelles and often use it as a sauce for any variety of meats for an easy quick meal. Instead of making it fresh each time, I thought it'd be great to make a big batch and freeze ahead in individual portions that can be quickly defrosted but have no experience freezing cooked or raw mushrooms. I have frozen mushroom stems but usually toss them into a sauce. For this purpose the mushrooms are the star of the show so I didn't know if freezing would affect the quality of the sauce too much. My recipe is pretty simple - mushrooms, garlic, shallots, olive oil/butter, fresh herbs, and usually anchovies. Will this freeze well?