sounds great to me!

i love mushrooms.

in fact ive found a lazy way to make breakfast every day this week..i used
food processor and sliced like 10 cartons of mushrooms and 1 large onion and
some fresh garlic and keep it in a big container.

i also keep my bacon fat from frying bacon in fridge.

so when i wake up i put a spoon of bacon fat into the pan and when its
melted and rocket hot i toss a huge handful of the shroom-onion-garlic mix
into the pan and add herbs and salt and pepper and when thats cook i beat
some eggs and mix thos in and make a omlet.

if im extra hungry i will add cheese.

tasty start to the day

you could fry shallots in the pan and beat your eggs or egg sub with the
shroom powder..would be good too with some rice cheese for a omlette


KROM

"Julie Bove" > wrote in message
...
>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!
>