Recipes by Mary Jane Miller
Save up broken bits of dried mushrooms to make this. Add a spoonful along with the flour when you make gravy or cream soup. This is delicious sprinkled over a pot roast, grilled steak, or hot buttered pasta with Parmesan. Mix into meatballs or burgers. Dried morels, porcinis, or shiitakes all work great.
Place an ounce of dry mushrooms in a blender jar and pulse until reduced to a fine powder. Store in an airtight jar.
Part of the flour used to make pasta can be replaced with powdered mushrooms with delicious results. Cut the pasta into wide noodles, cook, and toss hot cooked pasta with garlic butter, parmesan and plenty of black pepper or use to make savory stuffed raviolis and tortellini.
1 ounce dried mushroom powder
2 cups flour
1 tablespoon olive oil
6 to 8 tablespoons water
Stir mushroom powder and flour together in a bowl. Make a well in the center and add eggs, oil and water to the well.
Use a fork to scramble the egg mixture in the well then slowly continue to “scramble” the flour mixture into the well until combined. Finish blending by kneading the dough until smooth.
Let rest 30 minutes before rolling out and cutting.