246
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 19 Mar 2024
246 points (96.9% liked)
Asklemmy
43912 readers
879 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 5 years ago
MODERATORS
Last year I picked a huge amount of mushrooms in the forest, dehydrated them (you can buy a dehydrator or use an oven) and ground them to a powder.
I put mushroom powder in damn near everything I cook, gives it a nice hit of umami.
Be careful out there..
I never pick any mushrooms which could potentially be confused with anything toxic. Even if I'm 99% sure, that's not enough.
Dried shiitake mushroom powder slaps hard
Hell yeah. Unfortunately they don't grow where I live, but we have plenty of Porcinis and Chanterelles which taste amazing