On Mon, 12 Sep 2016 13:53:27 -0400, Nancy Young
> wrote:

>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

It's not a good prctice to grind dried 'shrooms, they containa a lot
of schmutz... when rehydrating it's smart to drain off the juices
while being careful to retain the schmutzic water