[JRandomFreeper]

I personally detest morels, and I cooked hundreds of pounds of them for some fine-dining restaurants.

I do grow my own button mushrooms, and extras get canned or dried.

One thing I noticed from reading stuff from the 1700s was something called 'mushroom condiment'. I chased that down, and besides mushroom catsups, dried ground mushroom powder was used as a flavoring agent, much like salt or pepper is.

So I made some. It's very good. I don't know why that went out of style.

/johnny

[ccmay]

I personally detest morels, and I cooked hundreds of pounds of them for some fine-dining restaurants.

I can take them or leave them. Fresh porcini, Boletus edulis, that's my thing. I would rather eat those than almost anything.

One thing I noticed from reading stuff from the 1700s was something called 'mushroom condiment'. I chased that down, and besides mushroom catsups, dried ground mushroom powder was used as a flavoring agent, much like salt or pepper is. So I made some. It's very good. I don't know why that went out of style.

You can still get it in England. I have wanted to try making it, and if I find myself with a surfeit of porcini or agaricus mushrooms this season, I certainly will.

-ccm