Mushroom addendum...
Some side bar tips
Just building on your mushroom repertoire…some more advice from folks in the know.
Before walking in the woods, check out good guides
Mushrooms Demystified (David Aurora)
100 Edible Mushrooms (Michael Kuo)
Mushrooms of the Midwest (Michael Kuo and Andrew Methven)
Untamed Mushrooms: From Field to Table (Michael Karns, Lisa Golden Schroeder, Dennis Becker)
Tips for plumping up dried mushrooms
Use boiling water to cover the mushrooms; let them soak for about 20 minutes.
Strain the flavorful soaking liquid through a coffee filter or a cheesecloth-lined funnel; save the liquid for either your recipe or to simmer back into the mushrooms in a skillet before using them.
Savoriness on demand
Chop up rehydrated mushrooms to stir into softened butter, along with a sprinkle of dried mushroom powder and some herbs. Use on grilled steaks or spread on warm crusty bread.
Thaw out a container of frozen duxelles to stir into pasta sauces, soups, or add to garlicky braised greens with a squeeze of lemon and sprinkle of red pepper flakes.
Finely grind some dried mushrooms; mix with a coarsely ground handful of espresso beans, a spoonful of dried orange peel, and a generous dash of cracked peppercorns and flaky salt—rub into meat before grilling.