"dried mushrooms" news and stories

Dried mushrooms are a handy ingredient to keep in the pantry, but did you know that the water you use to fluff them up is just as handy?

It's not just sugar cookies that are suited to be dressed in whites and pinks and reds for Valentine's Day. Try this creamy, rich, sultry potato and porcini soup. It cooks up in no time and is filling enough to work as a lunch to pack for your sweetheart.

potato, porcini and gruyere soup for the one you love

Peel and slice four small russet potatoes and simmer in four cups half-and-half along with four large slices dried porcini mushrooms, 1/2 teaspoon salt, and four cloves of garlic, roughly chopped until potatoes are tender. Add in two teaspoons of Better than Bouillon chicken stock base (or one cup of chicken stock) and stir until combined. Put mixture in blender and pulse until desired consistency.

Top with sprinkles of pink Hawaiian salt, paprika and chipotle pepper, to taste, and grate one ounce of gruyere cheese over the top.

I purchased a bag of morel powder during the last day of the Portland Farmer's Market. I asked the adorably wizened man working the mushroom booth what should be done with the stuff. His eyes lit up and he suggested everything from sprinkling it in risotto and soups to rubbing it onto salmon for a particularly Northwest treat.

I'd like to add it to some dish to complement my aforementioned holiday ham. I've been mulling over the possibility of a nice potato gratin with plenty of half-and-half, a lot of minced garlic, salt, pepper and morel powder. When should I mix it in? How much should I use? Or do you have other ideas on what to do with this treasure?

[Photo Sarah Gilbert]