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What to do with Mushroom Stems

What to do with Mushroom Stems

This is one of my favorite times of year! For the latter part of October through mid-November, Costco has chanterelle mushrooms for the amazingly low prices of $9.99 a box.  Chanterelles are soft and luxurious. Their stems, not so much. Just as with any mushroom you use for cooking, there is the question of “what to do with mushroom stems?”

I had an idea. I have a jar of porcini powder which is basically ground up dried porcinis. It’s a wonderful powder to bring umami to any soup or stew. It adds wonderful depth and the “je ne sais quoi” of taste. You don’t know what it is, but it just tastes better.  So why couldn’t I have a similar variation with chanterelles?

What To Do with Mushroom Stems

Wash and dry your chanterelles

Cut off the toughest, porous part of the stem. You may want to leave smaller mushrooms whole. Otherwise, slice the mushrooms caps to the size you prefer.

Saute your caps to your preference.

For the mushroom stems, if they are large slice the stems lengthwise.

Neatly arrange on your dehydrator.

Dry overnight at 125 degrees or until dry and fairly crisp.

Finely grind the dried stems in a coffee grinder. (I have one with a removable grinder container for easy washing).

Store in a jar.

Add to soups, stews, chowders, etc.

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