You know me and waste. Fresh mushrooms don’t freeze well, so I roast any spares low and slow with butter, garlic and thyme at 120°C for an hour, blitz them into a purée and freeze it in portions. Instant umami.
Here’s a lovely way to use it. I had a vegetarian friend coming round, so I mixed about 200g of the defrosted purée with 70g ricotta (or Greek yoghurt), a teaspoon of sherry vinegar and a teaspoon of white truffle oil, then seasoned it. Pile it into a ramekin and serve with chunky sourdough. Gosh, it’s good.