You can easily use some of your dried mushrooms or store bought varieties of shitake, boletes, and oysters to quickly add an assertive and unique mushroom flavor to these dishes. Using a coffee grinder, pulverize small quantities and store them in an airtight container to have on hand.
1 1/2 cup flour
1/4 cup mushroom powder. (grind dried mushrooms in
coffee/spice grinder to a powder)
2 t sugar
1 1/2 t salt
2 TB olive oil
1 cup water
Combine flour, powder,sugar,salt and olive oil in
bowl. Mix well. Add water and knead to smooth dough,
adding more water if neccesary. Rest 20 min wrapped
in plastic wrap. On a well floured surface, roll out
small batches as thin as possible. Cut into shapes and
place on a very lightly oiled sheet. Sprinkle salt
over crackers and bake at 375 in middle of oven for 7
minutes, or until lightly browned on edges. Remove
from pan, and let cool, Store in an airtight
container
Mushroom Pasta Dough.
1 1/4 cup flour
1/4 cup mushroom powder (made by grinding dried
mushrooms in a coffee/spice grinder into fine powder)
4 egg yolks
1/4 cup water or more
1 1/4 cup flour
1/4 cup mushroom powder (made by grinding dried
mushrooms in a coffee/spice grinder into fine powder)
4 egg yolks
1/4 cup water or more
2TB olive oil
1 TB salt
In a food processor, add flour,mushroom powder,
salt and combine. Add egg yolks and in short spurts,
turn on and off until mixed well. Add water and oil
until smooth dough is formed, adding more liquid or
flour if necessary. Wrap in plastic and refrigerate
for 30 minutes.
1 TB salt
In a food processor, add flour,mushroom powder,
salt and combine. Add egg yolks and in short spurts,
turn on and off until mixed well. Add water and oil
until smooth dough is formed, adding more liquid or
flour if necessary. Wrap in plastic and refrigerate
for 30 minutes.
