On 5/6/2012 10:34 AM, Brooklyn1 wrote:
> On Sun, 06 May 2012 08:05:32 -1000, dsi1
> > wrote:
>
>> On 5/5/2012 12:32 PM, Kent wrote:
>>> The soaking liquid with dried porcinis is pretty intense. It wouldn't
>>> need reducing. When soaking dried porcinis I use as little water as
>>> possible. The question is what, if any, additional ingredient would make
>>> this sing?
>>>
>>> Kent
>>
>>
>> You could do the same with shiitake mushrooms. I can imagine what that
>> would taste like - something old and musty.
>
> Every mushroom is available in dried form... the Chinese are masters
> of dried mushrooms... every Chinatown has at least one shop that sells
> nothing but dried fungi and the stock is amazing. How much water one
> uses for rehydration makes little difference as in most all cases all
> that water can be poured into the dish save the minute amount at the
> last that contains the sand/schmutz. Dried mushrooms are like money
> in the bank, they can keep practically forever. In cooked dishes I
> use far more dried mushrooms than fresh.

Drying mushrooms seems to intensify the flavor. This is a good thing. My
little box of dried shiitake is my newest little friend. OTOH, mushroom
liqueur sounds kind of goofy. OTOH, wadda I know about booze? Nuttin.