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Dried Porcini (or other mushroom) Powder in Sausages


lord_seagrave
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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

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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

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