Mushrooms always come in large batches. You may walk the woods daily, and there’s literally nothing out there, for weeks. But a few days of rain and a bit of sunshine at the right moment, and the porcinis pop out of the ground like, well, mushrooms. All of a sudden a casual half-hour walk leads to a most intimidating pile on the kitchen table, waiting to be cleaned and dealt with. It’s even worse with their lesser cousins, the redcaps that grow under birches. These not-so-little guys usually grow all at once, and there are lots of them around.
A quick manner of working through such a pile is to clean the mushrooms, slice them in quarter-inch thick slices, distribute them loosely on a rack and to put them in a warm place with some air circulation. They will be dry within a few days. Then they can be stored in a closed container for years, or ground into a powder.
So now we have a container full of dried porcini slices (non-Swedes buy them in a grocery store, they’re just as good) and a jar with mushroom powder and what now? (more…)