Delicious mushroom powder for the "last gimmick" - homemade
Whats fine is the powder of ground mushrooms. Spicy mushrooms with spicy aromas such as porcini mushrooms, butter mushrooms, birch mushrooms, red caps, chestnut shoots, goat lips, morels (there are unfortunately no ...), giant parakeets, chanterelles, knightlings, totem trumpets and whoever is very lucky, are particularly suitable for this some garlic dumplings with you.
Since I cut off the tubes in Röhrlingen, which I want to eat fried or otherwise prepared, (I am too slimy), I can use them very well to dry, they are particularly aromatic and give the spicy dish (sauces) a beautiful creamy consistency.
The mushrooms can be pulled both on a thread and in the air as well as in the Dehydrator or in the oven (I make, maximum 50 ° C) dried. For this they have to be harvested completely dry and unwashed, so fully ripened mushrooms are not suitable.
If I have collected it myself, I brush it (dry) with the brush, cut it on the grater into thin slices and dry it until they rustle like dry leaves when mixed. It can take over 10 hours in the oven. If this is too high energy consumption: Ok, then leave it; o). The enjoyment is 100 times more valuable for me.
Do not be scared, the dark become the mushroom slices (and the powder from it) is completely normal.
After all the mushrooms have dried completely, grind them in the coffee grinder or the food processor into powder, fill in an airtight container (note, the powder is highly hygroscopic, so always keep tight!) And soups, sauces and meat dishes give it the last taste kick - simply indescribably delicious!
The mixture can also be prepared as mushroom jus, to a vegetable or veal broth vigorously with the powder to taste and serve clearly.
