bob_G

Picked on the canal this AM

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they look like the bicolor bolete, a yummy taster. I just got a dehydrator; how long do you dry those whole caps for. And how do you use them in the winter.

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18 mins ago, Vt coast said:

they look like the bicolor bolete, a yummy taster. I just got a dehydrator; how long do you dry those whole caps for. And how do you use them in the winter.

There's no specific time to dry mushrooms since moisture content varies from batch to batch and size.  We just watch them, and remove the ones as they dry, and get leathery/crispy to the touch.

Most of our dried mushrooms go into uszka, which is essentially a Polish version of tortellini.

Here:

 

IMG_20201225_164442.jpg

IMG_20201225_182008.jpg

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5 mins ago, bob_G said:

There's no specific time to dry mushrooms since moisture content varies from batch to batch and size.  We just watch them, and remove the ones as they dry, and get leathery/crispy to the touch.

Most of our dried mushrooms go into uszka, which is essentially a Polish version of tortellini.

Here:

 

IMG_20201225_164442.jpg

IMG_20201225_182008.jpg

My Grandfather walked to work and on his way home he would pick mushrooms, Windows sills and top of wood kitchen stove had wood boxes of them, no reds. He fished for eels at the Oxbow in Western Ma on Saturday afternoons and they were stripped and hung in the wood shed. Hated them, still do! everything from eggs to soups (eel and mushrooms) to sandwiches were full of fungus. Guess I'm a lousy Pollack:howdy:

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