My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all





Friday, September 16, 2011

Dehydrating Shiitake Mushrooms

September is National Mushrooms month. I bet you already knew that! As I mentioned before it is also the time of year when people want to give you stuff from the garden, including mushrooms. My nephews friend, Tom always gives him mushrooms. But this must have been a really good year because we got a medium grocery bag full of these beauties. That's a lot of mushrooms. So its time to dehydrate.

Brush or wipe the mushrooms and slice into 1/8-1/4-inch slices, removing any tough woody stems. Place on the dehydrator tray at 130 degrees F for 8-12 hours. I turn mine every couple of hours if I think about it.

When done, the slices should feel dry and crisp and contain no moisture.

Store in air tight containers (mason jars, for me), and keep in a cool dry area of your pantry.

Use in soups and stews. They will taste like fresh after reconstituted in the liquid.

2 comments:

  1. Oh how I wish I had an abundance of mushrooms growing in my yard!

    ReplyDelete

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