One of the great things about what i do for a living and being a chef is being able to play when ever i feel like it. For example, i have a Dehydrator which is very useful when there are gluts of fungi and wild fruits. Recently i have been drying lagre quantities of St. Georges in order to make mushroom powder. Not all fungi are suitable for this operation but these are due to their density, creamy color and incredible strong flavour.
Drying using an low oven is also possible or even an airing cupboard can be suitable. I used to use an airing cupboard only to result in mushroom smelling linen…….
Below you can see a bowl of St. George mushroom powder soup, garnished with a few croutons and a few separately cooked mushrooms.
It is a fantastic way to utilise them and i would say makes a better flavoured soup than using fresh. My opinion only of course.
To make the soup one should follow the following recipe. It is in stages as stock needs to be made first.
Mushroom stock:
500g trimmings of St.Georges.
1 onion
three fresh bayleaves (dried no good here)
sprig thyme/rosemary
half bulb garlic
parsley stalks
several black peppercorns
stick celery or alexander stems
1.5 litres cold water
Methood
Place all ingredients into a suitable saucepan and bring to a gentle simmer for 30 minutes.
Strain liquor into clean pan and reduce by half, to concentrate flavor.
Part two… The soup
2oz/50g mushroom powder
50g butter
25g flour
mushroom stock
200ml full fat milk
white pepper
salt
Method 2:
Melt butter and make a roux with the flour and powder. Begin adding the hot stock whisking as you go,alternating milk with stock.
Taste and then season, adjust according to your taste.
Method 3:
Small pieces or button St. Georges
25g butter
juice of 1/2 lemon
Melt butter and add both juice and mushroms, season with salt and white pepper and put on lid of saucepan. Cook slowly for ten minutes. This way they will keep their whiteness/creaminess.
Do as below. Enjoy tis dish it is worth the work i promise you..
