it's a grading system.... For porcini it goes something like this: #1 are young buttons... basically, you can't slip your thumb in between the cap and the stalk... #2 are open to the point where you can slip your thumb in and touch the pore surface. #3 are fully open and the pore surface has started to yellow. #4 the pore surfaces are brown and the texture is starting to become soft and spongy. Beyond that they are invariably full of maggots... fungus gnat larvae... not fly larvae...
(Please tell me if my incessant mushroom questions are annoying - I find it all quite interesting, and in matters like these, I think info straight from a person who knows is preferable to the almighty Google. But I can just look this shit up if you don't want to 'splain it)
How do you use dehydrated shrooms? I totally get that they could work for soup, but i assume there's a way to use them other than that, but it's all greek to me.
Terribly annoying... 'cause you know how I hate to share my experience..... *chuckle*
It depends on the mushroom.... for example, chanterelles are a lot tougher after rehydration so, in my opinion, they work best powdered and added to soup or gravy.
Porcini, on the other hand, are quite nice after rehydration (usually soaked in lukewarm milk or water and then the soaking liquid is used in the dish - after being carefully poured to prevent any sand or dirt from coming with it). They are also fabulous as a powdered addition to any gravy, soup, or sauce.
Some mushrooms are rarely used in any form but powdered, for example most medicinal mushrooms that are too bitter or unpleasant to just munch on.
So THAT's how folks make mushroom sauces/gravies so mushroomy. Powdered mushrooms, brilliant!
I should really branch out in my mushroom appreciation. I'm a big cremini fan, but that's about all I use these days unless I'm feeling wealthy enough to splurge on some shitakes. I've been considering getting/asking for an oyster mushroom home grow kit, but I should really figure out whether or not I even LIKE oysters first. The boy isn't a huge mushroom person, but doesn't seem to mind when I cook with them.
Porcini also tend to have a VERY strong flavor... I like to chop them up, saute them until they give up their water, and then start making my gravy. They are such a flavorful mushroom and have such a nice, nutty flavor to them, that I consider them to be in the top 5 mushrooms of all time
( ... )
Reply
#1 are young buttons... basically, you can't slip your thumb in between the cap and the stalk...
#2 are open to the point where you can slip your thumb in and touch the pore surface.
#3 are fully open and the pore surface has started to yellow.
#4 the pore surfaces are brown and the texture is starting to become soft and spongy.
Beyond that they are invariably full of maggots... fungus gnat larvae... not fly larvae...
Reply
Reply
Reply
How do you use dehydrated shrooms? I totally get that they could work for soup, but i assume there's a way to use them other than that, but it's all greek to me.
Reply
It depends on the mushroom.... for example, chanterelles are a lot tougher after rehydration so, in my opinion, they work best powdered and added to soup or gravy.
Porcini, on the other hand, are quite nice after rehydration (usually soaked in lukewarm milk or water and then the soaking liquid is used in the dish - after being carefully poured to prevent any sand or dirt from coming with it). They are also fabulous as a powdered addition to any gravy, soup, or sauce.
Some mushrooms are rarely used in any form but powdered, for example most medicinal mushrooms that are too bitter or unpleasant to just munch on.
Reply
I should really branch out in my mushroom appreciation. I'm a big cremini fan, but that's about all I use these days unless I'm feeling wealthy enough to splurge on some shitakes. I've been considering getting/asking for an oyster mushroom home grow kit, but I should really figure out whether or not I even LIKE oysters first. The boy isn't a huge mushroom person, but doesn't seem to mind when I cook with them.
Reply
Reply
Leave a comment