Re: mushrooms

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Posted by Julie on November 06, 2000 at 08:58:19:

In Reply to: Re: mushrooms posted by jamie on April 30, 2000 at 13:17:22:

: : : Any thoughts on dried mushrooms? I've never used them but thought they would be a great essential to have when fresh mushrooms not available. How do they compare in taste and how do they perform in recipes?

: : They are a great store cupboard item, and taste graet in many receipes. However, they are an ingredient unto themselves and are not really a substitute for fresh mushrooms. The exceptions being perhaps Dried Shitake Mushrooms in Chinese meals, and other dried mushrooms in Soups and Stews. I also keep a pot of Shak-o-cini, dried and powdered wild Porchini Mushrooms, great for adding a little oomph to all sorts of dishes (great with scambled Eggs!). If you want some recipes to start you off, let me know and I will e-mail you.

: : Alex


Butternut Risotto with porcini
Porcini with pancetta, Maderia, cream and parmesan over pasta

I have at least 12 dried mushrooms in my pantry...
procini, morels, shiitaki, chiliean boletes, black trumpets.....each has it's own flavor and unique qualities. Chanterelles do not dry well so I have alot in the freezer....They are the finesse to many dishes.

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