This article is from the Food Preserving FAQ, by Eric Decker firstname.lastname@example.org with numerous contributions by others.
email@example.com (Paul Hinrichs) wrote:
The local grocery had some portabellos marked down yesterday and I threw
a whole slew of them into my smoker along with the leg of lamb I was smoking
at about 130 F. After about 4 hours they were completely dried and smoked
and tasted delicious even dry. I suppose you could do the same without
smoke in a dehydrator or in the oven.
From: firstname.lastname@example.org (Jean-Pierre Dion)
I agree, but personally I prefer a duxelle.
1. Chop your mushrooms as small as possible, a robot does a nice job.
2. Saute the mushrooms in oil or butter (to taste) at low to medium heat.
The purpose is remove as much water as possible. They'll shrink and get
a concentrated mushroom taste.
3. Cool. Pack tight and freeze. Yes, I wrote freeze. A duxelle is the only
way you can freeze mushrooms. Use for soups or sauces. Remember,
they will taste much more than ordinary mushrooms.
From: email@example.com (Eric Decker)
Larousse Gastronomique '76 says, and I paraphrase:
1. Chop mushrooms coarsely, put in a bag, express as much moisture as
possible by applying a twisting motion to the bag.
2. Saute mushrooms in oil and butter with chopped onion, chopped shallots,
salt, pepper, nutmeg, moistened with white wine, with chopped parsley
3. Stir over a lively flame so that any surplus moisture in the mushrooms
is evaporated - to the degree of a thorough cooking.
4. Allow the duxelles to get quite cold - store in a cold place.
Freezing is quite a good option for a large amount of Duxelles. One could
add a splash, just a splash, of just about any good brandy instead of white
wine. Less is more here. Beware of liqueurs, they will caramelize the
duxelles' subtle flavours.