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Duxelles (D/P, KLP, TNT)
Source: "Fannie Farmer Cookbook"
Serves: Varies

4 tablespoons butter (or margarine)
1/2 onion, finely chopped
1 pound (450 gm) mushrooms finely chopped
Freshly ground pepper

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:
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.

Posted by Lauren Morris

Nutritional Info Per Serving: N/A