Agaricus Augustus Duxelles

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.

• 4 cups dried Agaricus augustus (older specimens)
• 1 cup water
• 1/2 cup white wine
• 1/4 cup olive oil
• 1 onion
• 5 fresh basil leaves
• salt and pepper to taste

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.