This is worth repeating! There's no substitute for the rich flavor of your own duxelles!
It's such an essential in my kitchen that I’ll tell you again...
Take as many cleaned and trimmed mushrooms as you want, and include any cleaned and trimmed stems you’ve saved (either buzz them in the processor, or chop them by hand as fine as you can)... Put them in a kitchen towel and squeeze out as much liquid as you can manage (the liquid is a great addition to stocks and pan sauces!)
Add a minced onion or two to a large skillet with some EVOO, add the mushrooms... Cook on medium high heat until dry or dry-ish. You can add salt, sherry, herbs, etc., but I often do it plain since I’m going to add the duxelles to various dishes.
Let it cool. Wrap it in a ziplock. Squeeze it to get rid of as much air as you can. LABEL IT!!! Freeze pretty much indefinitely...
But I promise, once you get used to having it around, it won’t last long! Sauces, pasta, risotto, omelets, stir-fries... The list is endless. Some people are good enough at the freezer thing to divide a batch into smaller packages! I just pull out the big bag, chop off a slice, and rewrap the remainder!
You’re going to thank me for this…