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re: nemo
Exactly what I was going to say! Duxelles are the way to go in this case. A great ingredient to have at your disposal.
http://operagirlcooks.com
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I have frozen sauteed mushrooms and they were fine (and convenient). I've never tried freezing them uncooked--I suspect that won't work well.
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re: ChrisKC
I would probably go with about 400- and if you want to do them whole or in halves, maybe 20 minutes or so. Keep and eye on them, move them around occasionally and when they are shrunken down and browned enough take them out. You can toss them in a little oil to help with caramelization, but not too much.
One thing- don't crowd the pan. Do them on two pans if you need to. It just helps the water evaporate more effectively.
Hope it works well for you.
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