Dang I've been busy lately, besides making the chipotle sauce I also
made some Magic Mushroom Powder.
It was great on the chicken I grilled last night.

Here's what I did
http://www.kokoscornerblog.com/mycor...m-chicken.html
or
http://tinyurl.com/z32ejxj

@@@@@ Now You're Cooking! Export Format

Magic Mushroom Powder

spices

1 ounce dried porcini mushrooms
2/3 cup kosher salt
1 tablespoon red pepper flakes
2 teaspoons dried thyme
1 teaspoon freshly ground black pepper

Pulse the dried mushrooms in a clean spice grinder until they’re
finely ground.
Transfer the mushroom powder to a bowl, and add the salt, red pepper
flakes, thyme, and pepper.
Mix thoroughly to incorporate. Store the powder in an airtight
container.
It’ll keep for several months, but I bet you’ll run out well before
then.

This spice blend is truly magical- and one of my most highly
sought-after secrets.
If fish sauce is liquid umami in a bottle, this stuff is powdered
umami in a jar, and an indispensable tool in your kitchen arsenal.
Despairing about not having enough time to prepare a meal?
Just sprinkle some of this flavorful dust on anything you cook, and
bask in the admiring gazes of your dinner guests. By the way, I know
this goes without saying, but don’t skimp out and use some cheapo
blend of dried mushrooms. Dried porcini mushrooms have an intense
flavor and aroma that you won’t want to dilute.

Notes: Tam, Michelle; Fong, Henry. Nom Nom Paleo: Food for Hum

Yield: 1 ¼ cups


** Exported from Now You're Cooking! v5.91 **

koko

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Food is our common ground, a universal experience
James Beard