On 9/12/2016 1:25 PM, koko wrote:
>
> 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

I'm going to have to dig out my spice grinder.

nancy