For mushroom connoisseurs – on a budget
Here’s a great tip from Nick Stellino of PBS!
If you like the flavor of Porcini’s (or I would imagine many of the mushroom family), but only have a budget for the cheaper Button Mushrooms, try the following.
Splurge on a package of the dried (I’m going to keep using his example of Porcini) shrooms. Finely grind about a tablespoon of the dried Porcini, (he suggested using a food processor for the grinding…) and then sprinkle the powder on about a pound of the Buttons – one tablespoon per pound, got it? Then let rest, refrigerated, overnight.
He didn't say so, but I would think this technique would work even better if you sliced the mushrooms first - provides more surface area to come into contact with the powder.
Now, I’m assuming that he’s talking about fresh Buttons… but the same kind of technique could enhance even the use of the canned variety. All mushrooms are full of moisture, and therefore can absorb flavors.
Why not add flavor whenever you can?
If you like the flavor of Porcini’s (or I would imagine many of the mushroom family), but only have a budget for the cheaper Button Mushrooms, try the following.
Splurge on a package of the dried (I’m going to keep using his example of Porcini) shrooms. Finely grind about a tablespoon of the dried Porcini, (he suggested using a food processor for the grinding…) and then sprinkle the powder on about a pound of the Buttons – one tablespoon per pound, got it? Then let rest, refrigerated, overnight.
He didn't say so, but I would think this technique would work even better if you sliced the mushrooms first - provides more surface area to come into contact with the powder.
Now, I’m assuming that he’s talking about fresh Buttons… but the same kind of technique could enhance even the use of the canned variety. All mushrooms are full of moisture, and therefore can absorb flavors.
Why not add flavor whenever you can?
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