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Have you tried smoking some mushrooms and using them as a smoked base? I’ve had smoked portobellos and the flavor profile was pleasingly meaty. You can also dry
by scottie_m 9y ago
Have you tried smoking some mushrooms and using them as a smoked base? I’ve had smoked portobellos and the flavor profile was pleasingly meaty. You can also dry mushrooms and make them into a powder too add an almost msg-esque kick to food. I like to get some extra firm tofu, lightly salt it and put it on a rack with some paper toweling and a plate on top for a pan hour or to to drain and get even more firm. Then poach in oil at a lower temp. While it’s still hot, dredge in seasoned panko that you add mushroom powder to, and fry at high temp to crisp it up.
It’s awesome!
- washadjeffmad 9y agoThat's what I do, and for a more specific recommendation, powder dried shiitake and porcinis in equal weight in a spice mill or coffee grinder, then store in a medium-hole shaker. Add at the end of dishes for a savory boost. Good on risotto, phillies, dusted over seasoned vegetables and sauces, on toast with butter, and pretty much anywhere else. You've captured my interest with the smoked mushrooms, and I'm very curious to see how they can be used and processed.
- ianai 9y agoI’ve not done the smoked mushroom thing yet but definitely plan to do so. Same with the tofu thing! I add mushroom powder to my vegan “carne adovada” and liquid smoke as two very dark magic umami cheats. Mushroom powder is just crazy awesome.