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OfflineSadegh
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Registered: 07/18/15
Posts: 10
Last seen: 8 years, 5 months
Giving culinary mushrooms a dry consistency
    #22002501 - 07/27/15 12:18 AM (8 years, 6 months ago)

So I have a strangle angle on this hobby because conventionally I don't like whole mushrooms so much, rather the flavor they impart. I gave the same sort of oyster mushrooms that should start fruiting here soon a try today, by getting them at the grocery store, then having them sautéed, and they tasted fine but the texture was just kind of gross and made me slightly nauseous at one point.

What I am looking for is a method of drying culinary mushrooms to the point where they have the same consistency as the little mushroom bits in Nong Shim soup bowls, if you've had those—which I do like—that also breaks down the chitin and any toxins and kills any foreign pathogens present ... from what I've read, dried mushrooms are still generally supposed to be cooked if later used for eating.

Would method #1 described here work because it involves heat or do I need to do something else?

http://www.wikihow.com/Dry-Mushrooms


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OfflineChk
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Registered: 09/06/13
Posts: 405
Loc: France
Last seen: 5 years, 3 months
Re: Giving culinary mushrooms a dry consistency [Re: Sadegh]
    #22002648 - 07/27/15 02:00 AM (8 years, 6 months ago)

I just dry them in my dehydrator until cracker dry.
Then i mix them to obtain a powder,  which is extremely practical to make some sauce :wink:


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