Advice needed!

Discussion in 'Cooking' started by Munchie, Aug 26, 2015.

  1. Munchie

    Munchie Funster Life Member

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    Living in French France as we do, cepe mushrooms are all round us at this time of year for the picking (€28 a kilo in local shops)
    Tooooooo many to eat now! So, how do I dry em for out of season use? Thanks.
     
  2. denisejoe

    denisejoe Funster

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  3. Munchie

    Munchie Funster Life Member

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    Thank you :):bear:
     
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  4. Bluemooner

    Bluemooner Funster Life Member

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    Sell them to Soggy 20 euro a kilo bargain
     
  5. Hollyberry

    Hollyberry Funster

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    As well as drying they make excellent mushroom and garlic soup if you've freezer space. Just mushrooms,gnarliest, and good quality stock. You could make a concentrate then add more stock when thawed.
     
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  6. Munchie

    Munchie Funster Life Member

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    @laneside is from Todmorden!!! Tighter than a ducks bum! E watched me pick em so will find is own!!!
     
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  7. Bluemooner

    Bluemooner Funster Life Member

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    Good point sorry i forgot
     
  8. jumar

    jumar Funster

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    I think mushrooms are Magic, I eat them all the time. Shhhhhhh
     
  9. elamessa

    elamessa Funster

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    Hi Ken, just wipe them over with some kitchen paper to remove any bits of grass etc, do not wash as they will go soggy as with any mushroom, then slice, put in a freezer bag and after pushing as much air out of the bag as possible, tie up and put in the freezer, they will last a good six months. When you defrost them take them out of the bag first and put on kitchen paper then again they don't go soggy which makes them rubbery in texture. Drying can be tricky as heat is detrimental to the flavour and even hydrators can be too hot, the old fashion method of air drying is best but laborious. I agree that the mushroom and garlic soup is wonderful as is a risotto, good luck Sue.
     
    Last edited: Oct 17, 2015
  10. elamessa

    elamessa Funster

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    Oops meant Dehydrator, senior moment!!
     

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