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

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.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

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

On Aug 8, 9:17*pm, maxine > wrote:
> 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

Sorry to follow up my own post, but tomorrow night we'll be having
vichyssoise.

"maxine" > wrote in message
...


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.

---------

From what I have seen, it is mostly grit I think.

On Aug 9, 2:49*am, "Ophelia" > wrote:
> "maxine" > wrote in message
>
> ...
>
> 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.
>
> ---------
>
> * * From what I have seen, it is mostly grit I think.

All of which filtered out in the straining. All was good.

maxine in ri

"maxine" > wrote in message
...
On Aug 9, 2:49 am, "Ophelia" > wrote:
> "maxine" > wrote in message
>
> ...
>
> 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.
>
> ---------
>
> From what I have seen, it is mostly grit I think.

All of which filtered out in the straining. All was good.
---------------------

Absoflippinlutely!!!

On Sat, 8 Aug 2009 10:24:29 -0700 (PDT), maxine in ri
> wrote:

>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?

UNless you gathered them yourself, you're probably OK ignoring the
issue. I routinely keep different kinds of dried fungus here at the
house, and I've never seen any sand or the like when they're
rehydrated. I've 2 cups of demiglace in the fridge, made with
shiitake mushrooms, and I added the rehydration liquor into
the mix for the flavor.

For a slightly different approach to the issue, the next time you
see button m.'s on sale, mince then sautee them in butter, put
up in rolls (wrapped in foil) like dough. These are duxelles. Cut
off patties as needed for soups, gravies and so on. You could
do the same with rehydrated shiitake m's or chinese black
fungus. You can doctor it up as you like. See more he

http://en.wikipedia.org/wiki/Duxelles

Alex

On Sun, 9 Aug 2009 07:49:30 +0100, "Ophelia" >
wrote:

>
>"maxine" > wrote in message
...
>
>
>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.
>
>---------
>
> From what I have seen, it is mostly grit I think.
>
Part of that is probably spores. If you swirl the shrooms a little
while rehydrating all the sand should drop out. Also, leeks are
notorious for collecting mud in the stalks. DId you split and
wash the mud out before putting them in the pot? Some
people forget to do this, and I know it's unsettling to find
mud in the bottom of your dish, or worse, taste grit.

Alex