Guest guest Posted July 27, 2002 Report Share Posted July 27, 2002 Katy, You inspired me! Your suggestion for using mushroom broth when I make my wild mushroom gravy was so good, I'm making some from scratch right now. Why I never thought of this before, I'll never know...lol! As I said in my first Gravy post, one of my hobbies is searching for wild mushrooms and I had a beautiful specimen of Laetiporus Sulphureus -- commonly known as either the " Sulfur Shelf Mushroom " or " Chicken of the Woods " -- in my refrigerator. Much of the fungus is too woody to be edible, so I cut off the tender, edible parts and I'm using the rest to make a broth. Our local markets mark down conventional mushrooms very quickly, and whenever I find them I buy as many containers as they have and make marinated mushrooms with them. I bet they'd make great broth, too, especially after they've " ripened " a bit. I personally prefer button mushrooms when they've browned. If this works out, I'll post what I did to make the broth. Yvette Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.