Burt Blank
Legendary Member
Most of us probably know that reconstituted with boiled water they produce a dark strong meaty stock.
For beef daube's, I powder them in a grinder and add to the flour I dust the meat with before browning.
Meat loaf, I always add breadcrumbs and mushroom powder.
Cheats wild mushroom and truffle omelette, dust the open face before folding.
Add to the pastry and bechamel for one of my all time favorite finger foods, wild mushroom vol au vents.
Add to the flour for pate brisee lift a savoury tarte.
Burgers etc etc
Let your culinary mind run riot with powdered dried mushrooms.
For beef daube's, I powder them in a grinder and add to the flour I dust the meat with before browning.
Meat loaf, I always add breadcrumbs and mushroom powder.
Cheats wild mushroom and truffle omelette, dust the open face before folding.
Add to the pastry and bechamel for one of my all time favorite finger foods, wild mushroom vol au vents.
Add to the flour for pate brisee lift a savoury tarte.
Burgers etc etc
Let your culinary mind run riot with powdered dried mushrooms.