Comments on: Shaggy Parasol Powder

By: Kevin Kossowan’s Wild Game Tasting and Cooking Demonstration: A Taste Tripping Cooking Class (an Edmonton Cooking School) | A Canadian Foodie

Sun, 13 Mar 2011 22:44:06 +0000

[...] Kevin seasoned the board, this time with salt and pepper and his own shaggy parasol powder. I was stunned to find that this was a very intense earthy scent so similar to dried porcini. I [...]

By: Kevin

Kevin — Thu, 13 Jan 2011 18:46:58 +0000

Janet – search the site for “shaggy parasol spore print”, in which I describe positive ID via spore print of this truly lovely mushroom. It has become by far my favorite wild mushroom. Glad you found the site, and thanks for leaving a comment!

By: Janet

Janet — Thu, 13 Jan 2011 18:15:08 +0000

The picture of the shaggy parasol brought my attention to this great site. This is a mushroom i am so interested in as i think it grows in abundance on my farm, but how can I be sure. Our mushroom book tells of resemblances to deadly Lepiotas-enough to scare of an amature mushroom lover like me.

By: A Canadian Foodie

A Canadian Foodie — Thu, 02 Dec 2010 20:43:50 +0000

What a great idea – I do this with my porcini ends and love dusting steaks with it… sometimes, the simplest of ideas are hard to find, but I agree – this IS brilliant if the taste is anything like I imagine (I will just remind you that I have never tasted these).
:)
double grin – next fall…
Valerie

By: Barry

Barry — Thu, 18 Nov 2010 19:18:33 +0000

I freeze them because I only have room for a couple of pepper plants in my garden, so I am only able to pick the peppers in bunches of 4 or 5 at a time. From experience, 40 jalapenos yields roughly 1/2 of a cup of chipotle powder after grinding in my spice mill. I like to fill the smoker with stuff when I fire it up, and to get the most bang for my buck, so I get as many peppers as I can during the growing season and then smoke them all at one time, along with some ribs, etc. Seeing as I love homemade chipotle powder (light years better than what the commercial places offer), I am seriously going to have to find a way to get at least 6 plants in next year. I get about 45-50 peppers from a single plant, so my goal is to get at least a couple cups of the stuff for myself, and the rest…makes great birthday gifts for friends :-)

By: Kevin Kossowan

Kevin Kossowan — Wed, 17 Nov 2010 23:27:32 +0000

Barry – you got it. I know folks who hate the texture, but like the flavor. This is their ticket. Why freeze them? Why not just put them in the smoker setup fresh?

By: Barry

Barry — Wed, 17 Nov 2010 21:38:28 +0000

That is a very cool idea…I’m thinking dusting eggs, pasta, anything you want to give a “shroom” vibe to without the texture. I do a similar thing with the abundance of hot peppers i get every year. Freeze them off, then in the spring, I thaw them out, load them up in the smoker, and make chipotle powder from them.