I imagine most of you have tired of hearing about shaggy parasols by now. I forgive you. But I absolutely must mention one of my coolest new pantry items: shaggy parasol powder. A friend mentioned using dried morels as a powder, and a light bulb went on. I still had some of these left, not really knowing what to do with them as the stems were woody and the caps a little dry for my taste in fresh sautée applications.
The how: onto a sheet pan until they feel dry – a few days. Tough, I know. Then food processer’d them until powdered to the texture you see in the photo. So easy.
The yield is crazy good, and the smell is mushroom-soup-perfection. I’ve been dusting calf moose steaks with it, using it in sauces, and perhaps the oddest application, atop pork head crackling. The heat and the fat in the crackling made the mushroom vibe pop. It will be going into soups, stews, cream sauces for pasta, etc. It’s shelf-stable, locally wild, versatile, and requires no further energy to store it. My cost is essentially nil, but the reward high. I love it. I force everyone entering my kitchen to smell the jar.
The downside? I didn’t make more earlier in the season when I was tossing woody stems and ‘past’ caps. Never again.