Using the dry Agaricus Augustus softens the almond flavor, concentrates and deepens the other characteristics of this incredible mushroom. I discovered this approach when I found one of my bags of dry mushrooms had been attacked by bugs, so I needed to use it all up at once. Delicious! The lingering sweetness from the mushroom makes this a duxelles that combines very well with fruits such as pineapple. Use it on a "Hawaiian" style mushroom pizza, or in a sweet mushroom rice with cashews and raisins.
Place everything except the salt and pepper in a food processor, and
grind to a fine mash. Scoop into a deep frying pan or wok. Cook on low heat
for 30 minutes to an hour, or until nearly dry. Add salt and pepper to taste.