The wonderful taste and versatility of dried mushrooms.

[Burt Blank]

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.

 

[rascal]

We get fresh daily, there's a factory about 15 mins drive away. Meadow mushrooms.
I love the white button ones. Never had dried, prolly never will. I'm having a fry up tomorrow, it will contain fried shrooms.

Russ

 

[Burt Blank]

In season wild mushrooms are plentiful and cheap in the green markets. A lot of people forage for them. A big seller here is the kitchen dehydrator. Rock your socks mate and buy a bag !

 

[rascal]

In season wild mushrooms are plentiful and cheap in the green markets. A lot of people forage for them. A big seller here is the kitchen dehydrator. Rock your socks mate and buy a bag !

As kids we grew up,near lots if paddocks,that had mushrooms, we used to pick and sell tothe local vege shop. Good cash flow for a 11 or 12 yo. If I see some I will try.

Russ

 

[Morning Glory]

Never had dried, prolly never will.

They are entirely different from fresh. It not a question of fresh is better but simply different. They are much stronger and full of umami flavour. As Burt Blank says, they are great for seasoning. I grind them in a spice grinder to a powder and keep in a small jar to add to casseroles etc. I also use them whole and reconstituted in some dishes.

 

[CraigC]

We grind dried porcini and use it as a flavor enhancer. Gives that umami flavor some find hard to identify.

 

[Herbie]

I'd not thought of grinding them. Thanks for the tip Morning Glory

They really are great for stock, especially if you want a vegan stock. Nice for clear soups.

 

[flyinglentris]

For dried, I prefer Morels, Chantrelles, Oysters and Truffles. I have not yet, but might venture to try certain rather expensive wood mushrooms like "Hen of the Woods."