CWS4322
Chef Extraordinaire
Darn--I just got off the phone with my dad to firm up my travel plans...once again, I forgot to ask about the Morel harvest!
My m-i-l- kept dried mushrooms in a coffee can laced with peppercorns to discourage bugs for ever. The storing never hurt them and the broth was always poured throug clean cloth to catch the grit and then the broth was used to improve the taste of the gravy. It also made the gravy a rich brown color instead of red. Good gravy it was wonderful and I still keep mushrooms like ths to this day.i just came across a container of dried wild mushrooms that is stamped "best used by 7-01-2011." oops. mushrooms expiring in my house? how did that happen? i must have been saving them for a too-good-for-this-world occasion that never materialized. and what is with these best used by dates anyway? are these mushrooms still good, but not as good as they were before the first of july? i will find out soon enough. if i remember right, the rehydrating liquid will provide me with a rich, mushroomy broth that should be nice even if not "best" in my (sale) beef pot roast....i think i thought these mushrooms would be good forever when i bought them....
i just came across a container of dried wild mushrooms that is stamped "best used by 7-01-2011." ....
I love mushrooms cooked with green onions, a little black pepper and a little sour cream. I also love them cooked with fresh green beans and sliced onion. And the large portabella caps are amazing stuffed with a mix of cream cheese, scallops and garlic and then topped with a little asiago or parmesan. Tasty stuff. Pretty much anything mushroom I've tried I really liked. Although, I found out that with some varieties, there is such a thing as too many mushrooms. I once made a hot and sour soup with dried wood ear mushrooms and added a few too many strips. It was a little overwhelming and really bitter. Little bit of wood ear, really good. Too much wood ear, bleh.
... I once made a hot and sour soup with dried wood ear mushrooms...
You can make with vinegar or sour kraut juice, hot red peppers, mushrooms, strained mushroom soaking water and chicken broth and garnish with scallions. If you want to get fancy, you can add some tiger lily buds. If you want it to stick to your ribs, you can add egg barley.Care to share your hot and sour soup recipe, please?
Care to share your hot and sour soup recipe, please?
What mushrooms do you NOT like?
I might pass on enoki. It's a bit like eating a spaghetti bowl of rubbery dental floss.