Made some wild mushroom powder for using in stocks/sauces.
I didn’t use the Parasol mushroom, but otherwise the ingredients are:
- Penny bun (great)
- Bay bolete (great)
- Slate bolete (great)
- Brown birch bolete (fine as a mushroomy filler)
I thought at first I had a lot more brown birch boletes than I ended up having. They look virtually identical to the much more tasty slate bolete, but the latter stains blue in the stipe when you cut it. Turns out half were the slate bolete, which is great news!
Sliced up, put in the dehydrator at 45C for 10 hours (two batches as foraged on separate days), left overnight in a jar with some silica gel packets, then in a coffee grinder and into a smaller jar ready for use.
I didn’t use the Parasol mushroom, but otherwise the ingredients are:
- Penny bun (great)
- Bay bolete (great)
- Slate bolete (great)
- Brown birch bolete (fine as a mushroomy filler)
I thought at first I had a lot more brown birch boletes than I ended up having. They look virtually identical to the much more tasty slate bolete, but the latter stains blue in the stipe when you cut it. Turns out half were the slate bolete, which is great news!
Sliced up, put in the dehydrator at 45C for 10 hours (two batches as foraged on separate days), left overnight in a jar with some silica gel packets, then in a coffee grinder and into a smaller jar ready for use.
