"Melba's Jammin'" wrote in message
...


Funny you mention that, Kathy -- my family picked wild mushrooms for
years. Mom dried them in front of the heat vents in our house -- it's a
smell I can conjure in my brain. She'd string the big ones whole and
dry them on the string. I don't know about one type vs another -- seems
like any would work when one considers the variety available
commercially.

I'll have to stick with commercially grown mushrooms since it's way too dry
here for mushrooms to grow wild. Next time I go to the store I'll see what
they have. They usually have portobellos and button mushrooms at least.
Once in awhile they'll have a few other varieties.


Silly? No sillier than a lot of stuff people here dry. :-)

I used a package of dried mushrooms from Slovakia, harvested and dried
and sent to me in 1994, in a batch of beef vegetable barley soup. I
soaked them for only a short time before adding them to the soup.
Mighty fine. And great memories of Cousia Mária, too. :-)
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab,
too.)

The soup sounds good. I hadn't thought of having dried mushrooms to add to
beef vegetable soups. That's an excellent idea!

Thanks!
Kathy