I am making tuna casserole tonight and I can't believe I didn't hit on this
earlier. We can't use prepared cream of mushroom soup because of the cream
in it and usually wheat. So I make my own with rice milk and I was using a
gluten free flour. Somehow I hit on the idea of powdering the dried
mushrooms that I use. Angela likes the flavor of them but not the texture.
When made to a powder (using the Magic Bullet), she eats them with no
complaints. Now I do add some fresh mushrooms to this, but I chop them
finely in the Magic Bullet. No complaints about that either.

Anyway... I noticed when I made this, the powdered mushrooms were
thickening the sauce way too much and I'd have to add more rice milk. I'd
wind up with way too much sauce and would then just make two casseroles.
But I didn't want to do this. I only wanted enough for the one meal, plus
maybe one leftover portion for Angela's lunch the following day.

So I got to thinking... What if I left out the flour and used just the
mushrooms? Well, it worked! It worked just a little too well. I still had
to add a little rice milk to thin down the mix. I started with about 2 cups
of milk (I didn't measure) and enough mushrooms to loosely fill my Magic
Bullet.

Now I must add the mushrooms I used come from Costco. They are in a huge
plastic jar for about $10. They do not look like the shriveled up dried
things you get in a tiny plastic packet from the grocery store. So those
might not work in the same manner. Also, the Costco mushrooms require much
less soaking time than the ones you get at the grocery store. Actually I
used to dehydrate my own fresh ones at a low temp and the resulting slices
look like the ones I get from Costco.

I find that the powdered mushrooms add a really intense mushroom flavor to
the dish. I should think these would be good in any gravies or sauces where
you want (or don't mind) a mushroom flavor. And they are low in carbs!