Do you think this would freeze?
It's a mushroom pate. I'd like to make a log, freeze it, then slice off an inch or so when we need a snack or maybe sandwich spread.
I could try a small test batch but thought I'd ask here because everyone is so knowledgable.
I think it will freeze well since the watery ingredients - mushrooms and onions are cooked down.
The main concern with freezing is cell wall breaking which create a water mess and a mushy texture.
The recipe cooks the onions and mushrooms. Also, another bonus is you blend the mixture.
If your test batch ends up watery, you may want to cook down the onions and mushrooms a little more to dry out the mixture.