Duxelles

1. Finely chop the mushrooms, shallots and garlic.

2. Sauté in a dry frying pan till the mushrooms give off all their water.

3. Add the butter to the liquids and sauté until the butter clarifies.

4. Add the wine. Stir for one minute.

5. Remove from flame and cool. You'll end up with a paste (the duxelles).

Now you can place portions of the duxelles in ice cube trays, and then freeze. After frozen, transfer the cubes into plastic freezer bags for longer-term storage in your freezer. Alternatively, store the duxelles in small plastic freezer jars. Be sure to label the bags or jars as to which species is inside. They will each make slightly different tasting sauces.

Later, you can use one frozen cube (or 1 Tbsp.) of the duxelles per 1 cup of sauce.

Agaricus species contain glutamic acid, which is a common amino acid (and a component of MSG). When cooked, other acids and nucleotides trigger taste receptors on the tongue, which gives an umami taste. Thus, you only need to use a little at a time for a delicately flavored sauce.