I made a yummy onion/leek/mushroom sauté thing to serve with steak tonight. It made way more than we'll eat. Can I freeze it for a dinner I'm having next week (thinking it would make a good snack on some crostini with goat cheese) or will it last in the fridge a week? I sautéed onions, leeks, and creminis until they were all soft and melty if the method matters. Thanks!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)