In article >,
"Felice" > wrote:

> "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
>
> I have no clue as to the mushroom liquid, but there just has to be a story
> behind those 10-year-old Slovakian mushrooms. So?
>
> Fleece

Oh, Fleece. . . . :-) When my cousins visited here 10 years ago,
Cousin Michal brought dried mushrooms for us that he had picked and
dried for us. It was an act of love from my cousin. He knew where to
look, walked the hills and the woods to collect them, cleaned them, and
dried them on a rack over a wood-fueled stovetop to bring to us. I
think I calculated that he had gathered somewhere in the neighborhood of
60-70 pounds of fresh that shriveled to a gallon and a half. More
precious than gold, I was asked to apportion them for my sibs. I put up
30g packages (about 1 cup) and spread them around. They keep forever.
Tomorrow is Christmas Day for many Orthodox Christians and among "our
people" (ethnic group), an important dish at table is wild mushrooms
flavored with sauerkraut juice. I haven't made it in several years but
still have a couple packages of Michael's mushrooms to work with,
supplemented with the porcini from Italy and boring white buttons from
my food co-op. One of my sisters occasionally asks if I have "any
extra." Well, no, I don't. The fact that I rarely use them does not
put these into the lot of "extra." Shoot me.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller