About this episode
Check out the NCPTT... while it's still there, and maybe find an unexpectedly cool place to live. Or maybe a cool woodworking job.https://www.nps.gov/subjects/ncptt/index.htmHey - so were early Americans eating mushrooms?Yeah. But not all that much. Just enough for a mushroom industry to spring up in the end of the century - but only in one place, and only for one kind.But in the meantime - mushroom powder is DELICIOUS... and not that hard to make.Recipe for 1 quart/4 cups/1 litre of MushroomsClean your favortie way. Cut or break up.Combine with:1/2 tsp mace (or slightly less nutmeg)5 cloves2 bay leaves1/4 tsp pepper (or more depending on your tastes)1 Tbs salt1 small onion quartered (or half a large one)1 Tbs fat (butter or your favorite oil)1 Tbs vinegar (white/rice/apple cider all good choices)Heat over medium-low heat to sweat the mushrooms. When mushrooms have withered - take off heat. Squeeze out all the liquid using lint free tea-towel.Save liquid, reduce by 1/2 - Mushroom Ketchup!Remove large spices and larger onion pieces. Spread out on drying tray.Dehydrate to crispy. (Dehydrator - or 200F/100C for a few hours)Crush to powder in favorite appliance.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot comThreads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFoodMusic Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot comThreads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood
