Here's the Moosewood Mushroom Strudel. I could eat the filling with a spoon!
http://www.theveggietable.com/recipes/mushroomstrudel.html
http://www.theveggietable.com/recipes/mushroomstrudel.html
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Steve2. (or anyone else) Can I bake this Mushroom Strudel tomorrow and reheat it on Sunday?
- Thread starter joe
- Start date
Traca, question about the grinding of the dry mushrooms.
great idea by the way---would add that great flavor when using plain old mushrooms. question is, with dry mushrooms, there is often the grit to be filtered out after soaking them. do you just ignore the grit factor and grind away and not worry about it?
great idea by the way---would add that great flavor when using plain old mushrooms. question is, with dry mushrooms, there is often the grit to be filtered out after soaking them. do you just ignore the grit factor and grind away and not worry about it?
I got that tip from David Chang and he wasn't specific (re the grit). My guess is
would the grit drop off if you agitated them? Like tossing them (dried) in a salad spinner or a colander? I'd give that a try. Otherwise, just pulverize them in a Cuisinart.
I heard of this trick several years ago from another woman who hated the texture of mushrooms. She loved the flavor, but not the texture. So she pulverized dried mushrooms into a powder and used it on pizzas, pastas, soups, etc.
would the grit drop off if you agitated them? Like tossing them (dried) in a salad spinner or a colander? I'd give that a try. Otherwise, just pulverize them in a Cuisinart.
I heard of this trick several years ago from another woman who hated the texture of mushrooms. She loved the flavor, but not the texture. So she pulverized dried mushrooms into a powder and used it on pizzas, pastas, soups, etc.