On Aug 8, 5:40*pm, Omelet > wrote:
> In article
> >,
> *maxine in ri > wrote:
>
>
>
> > I've got the day off Monday, and it's supposed to be rainy. *I was
> > thinking of making some vegetable stock, and looking around the
> > kitchen, find I am well stocked with dried mushrooms. *A wide variety
> > of dried mushrooms. *Also a couple of packages of dried seaweed. *The
> > fridge has a couple of leeks, some parsley stems (and other veggie
> > trimmings), a small head of cabbage, a couple of tiny fennel, and the
> > usual complement of mirapoix.
>
> > Normally, I'd just go with the fresh stuff, but I'm thinking of making
> > that a mushroom based stock, since they're there and I've got time.
>
> > Now, here's the part where I ask your help: *I know that you're
> > supposed to rehydrate the mushrooms, then add them to the soup,
> > straining the liquid to remove any growing medium that was on the
> > fungi. *I've got some coffee filters for that step, but how do I know
> > if the mushrooms are rid of all the growing medium (compost, manure,
> > dirt) before throwing them in with the veggies? *Or since I'll strain
> > the stock as well, should I not worry about it?
>
> > Ir maybe I should make two stocks, one mushroom and one vegetable?
>
> > Decisions, decisions.
>
> > Thanks for your input.
> > maxine in ri
>
> I keep dried mushrooms on hand as well, and I've never seen growing
> media on any of mine... *I'd not worry about it.

You're right. I made the stock this afternoon using 2-1/4 oz shitake
and wood-ear mushrooms, leek greens and some other stuff. After
straining the 7 cups of liquid, I had about a tablespoon of gunk in
the bottom of the pot.

Used 4 cups of the stock for pottage parmentier, hot potato leek
soup. Served with tabouli and naan, for a truly international
dinner<g>

thank you
maxine in ri