rock out to the apparatus
It’s about 1/3 salt, 1/3 powdered dried mushrooms (I used a mix of Suillus and Leccinum species), and 1/3 Douglas fir needles. Salt, umami from the mushrooms, and a bit of lemoniness from the fir – great all-purpose flavor boost.
Question for you, Maria: I’ve read everywhere that you need to cook wild mushrooms. Do you think drying makes them safer to use in culinary preparations without cooking? I ask because I am working on some mushroom infused oils. I will start with porcini oil; anyway people do eat porcini raw. But I’m curious as to your thoughts regarding other mushrooms. I love to read that you are finding a use for Suillus;) I hope the career change is treating you well. Sincerely -erica
Posted 08 Nov 2014 at 5:43 am ¶
Harrison Brace wrote:
I know this can’t be true but I seem to have this memory of your always being able to color-cordinate your blog and your posts…
Posted 15 Nov 2014 at 2:13 am ¶
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