lord_seagrave Posted August 20, 2016 Report Share Posted August 20, 2016 Do any of you chaps have experience of using this as a seasoning/ingredient? A colleague of Lady S's is about to send his pigs to slaughter, and is taking orders for sausages. I thought it would make a nice addition (with some salt and white pepper), but I don't want to make a mistake with an untested ingredient. Any and all advice gratefully received! LS Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted August 21, 2016 Report Share Posted August 21, 2016 You dehydrate them in warm water usually, so not sure whether you'd need to add them dry or dehydrated? Or were you thinking more as a background flavour like truffle? I find anything "with mushroom" usually gets the mushrooms relegated to the very back of the tastebuds. Please post samples and I'll give you my verdict Quote Link to comment Share on other sites More sharing options...
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