"Melba's Jammin'" > wrote in message
...
> Bubba Vic, I know you treasure the rehydrating liquid from dried
> mushrooms. Is it the kind of thing to use generously or to use
> sparingly? Do I want to freeze 1/4 cup portions or, say, 1 cup
> portions? All I can think to do with it is to add it to the liquid or
> drippings for gravy making.
>
> I rehydrated 30g of 10-year-old mushrooms from the hills of NE Slovakia
> and 100g of porcini I bought in Italy three years ago. Final product is
> machanka for my Christmas meal tomorrow.
>
> AND you can see some of my properly triangle-shape pirohy he
> http://gallery.me.com/barbschaller#100359. Between my brother and I, we
> have about 14-16 dozen, plus 4 dozen that Nurse Niece Sandra is
> bringing. Mine were kraut, cottage cheese, prune; brother and I did 7
> dozen kraut-filled on Monday, and Sandy's bringing potato-filled.
>
> So, what do I do with the mushroom liquid?
> --
> Barb, Mother Superior,

I always make and save porcini stock when I hydrate dry mushrooms. After
that you pretty much have to use it when you want mushroom flavor in your
dish. I include it in turkey stuffing with mushrooms in the stuffing.
[reconstituted mushrooms plus stock], and in boeuf bourguignon, or any beef
stew which includes mushrooms. It lasts a long time frozen. If you defrost
too much, you can re-freeze without any loss of taste.

Kent