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4 tablespoons butter (or margarine)
Melt the butter in a very large skillet over medium heat; add the onion and cook, stirring, for 2 minutes. Add the mushrooms and continue to cook over low heat, stirring occasionally, until all the moisture has evaporated, about 20 minutes. Season to taste.
Cool, then put in a container and close tightly. Refrigerate or freeze until needed. The flavor is condensed and great for seasoning.
Poster's Notes:
Posted by Lauren Morris
Nutritional Info Per Serving: N/A
1/2 onion, finely chopped
1 pound (450 gm) mushrooms finely chopped
Salt
Freshly ground pepper
I've never tried to freeze them [mushrooms] fresh, but cooked them as "Duxelles" using the recipe in the Fannie Farmer Cookbook and then put into old margarine containers or ice cube trays and froze them.