Good point. I latched onto the reduction-base-before-cream-is-added aspect and so skimmed past the mushrooms being sliced rather than minced. Though in my experience, how well cooked mushrooms survive freezing depends on how thoroughly they’re cooked. If they’re only lightly sauteed, they get more rubbery than if really thoroughly cooked. For an everyday meal, the convenience of sauteeing the mushrooms ahead of time might outweigh the (slight) change in texture…
