How YOU can MAKE MSG at HOME

[@retroprogamer7009]

Over here you cant get this Stuff. Maybe somewhere online. But i checked every Asia Store around. They just dont sell it. But then one day. In a foodsharing Group on Facebook. I saw that someone had saved almost 20kg of different Mushrooms that a store had thrown away just because they where a few days old. So i got them and turned them into this. This stuff is just amazing. And i saved some good food from being thrown away :)

[@inkenhafner7187]

I buy dried mushrooms (here in central Europe yellow boletus is the mushroom with the best umami punch), grind them into powder and store it in a twist lid glass. Without any salt. Works perfectly fine as a flavour enhancer in many savoury dishes.

[@encro]

Instead of a blender you can use a coffee grinder to finish off smoothing. The end result is much more consistent.

[@lottatroublemaker6130]

Or a NutriBullet, if you have one, it blends real fine powders. Vitamix blenders also have an accessory canister meant for blending grains and other dry stuff, if you have that, that must be great too.

[@Nellski]

I have a coffee grinder just to make my own seasonings. I hate coffee, but I love this machine.

[@stevethea5250]

​@@Nellski which one

[@Nellski]

@@stevethea5250 Just an electrical no name coffee grinder. You can put dried vegetables or fruits, herbs, seeds,... in it and you'll get a powder. I have beetroot powder, shiitake powder, a lot of seasonings f.e. my own chili con carne seasoning and much more.

[@mirroravis]

Not if you use it for coffee though. You need a designated one for spices or one that you can buy a different grinder cup for.

[@scofah]

I love love love how you toned down the background music. Thank you so much it's much more pleasant. 💗💞💗

[@randominternetprofile8270]

I’m dehydrating mushrooms right now in the oven, along with some other items. Mushroom smell is the most prominent at the moment. Watching your video is like smellevision.

[@aethia449]

My current job turned to umani seasoning, which I've been adding to basically anything savory. Truly life changing

[@SauceStache]

It really is!!! It makes pretty much everything better!! Have you made popcorn with it yet... its live changing too hahah

[@aethia449]

@@SauceStache Have not but will try it soon

[@studiov999]

There three different types of chemicals for umami flavor. Glutamic acid, inosinic acid, and guanylic acid. Shiitake mushrooms are sourse of guanylic acid. Umami flavor is enhanced when glutamic acid is combined with either inosinic acid or guanylic acid. So technically, this is not making MSG but flavor enhancer.

[@spxrta8699]

So you're saying that msg and the one on the vid are both flavor enhancers but with different chemical compositions?

[@chinaboss6683]

Both are enhancers but one is synthetic and other is natural.

[@zoyab.2072]

@@chinaboss6683 Bingo. Thank you, China Boss! That's what all the arguments are about. MSG is not damaging to the brain and the heart, IF IT'S NOT SYNTHETIC!

[@kylelundgren5133]

​@chinaboss6683 Technically both of them are natural. If it can be made by humans, then it is natural because humans are part of nature not from nature.

[@InkdBaker]

Not sure how I missed this one. Considering I was wondering myself how to make it. I really enjoy when you explain things out, like in the beginning of this video. Thank you as always for amazing content!

[@swismyid]

I’m still a sophomore at Sauce Stache University. Going for that PHD!!!

[@SauceStache]

hahahah YES!!!

[@swismyid]

@@SauceStache you have no idea how many times you have sent me back out to grocery store after watching your videos. I consider you one of the benefits of the pandemic. With time on my hands I discovered you and man all I can say I AM NOT WORTY!!! But I’m trying!!!

[@spanishDoll1]

I'm telling ya! Me too

[@EnAimBoy]

You should reemphasize that MSG in powdered form is perfectly okay as you did in your other video, I know it ticks people off but it's true and it's a really useful spice

[@chrissquarefan86]

Msg power is safe

[@efigina]

^ couldnt agree more

[@AnonYmous-en7op]

Also great for reducing sodium intake as you can add less salt to recipes with adding msg instead!

[@TheButterflySoulfire]

MSG can trigger migraines, asthma attacks and high blood pressure in some people.

[@kaydee3407]

@@TheButterflySoulfire People with some kind of chronic brain inflammation ..where the diastolic pressure is highher than normal...the high gutamate activity is chronic becuse of glucose to glutamate cycle being ramped up due to feeding the inflammation...when u take msg ..that worsens that cycle.. Most of the diseases u listed ahbe brain inflammation as a main reason... With all the vaccines since 1940s including aluminium..this onset brain inflammation down the line ...

[@norcaldata]

I have a mushroom powder that I make, this is something I’m going to try! Thanks for the videos and time and effort you put in, we appreciate you!

[@darkhierophant4914]

Thank you for doing a video about this. I put it into a lot of things. Most recently, i put it into a tomato sauce and it changed it into something i want expecting. This stuff is amazing and will be my secret weapon in the kitchen.

[@aanchaladhikari4550]

Now whenever I hear the words 'MSG' and 'colander' I can only think of Uncle Roger 😁.

[@trickxus5323]

Haha me2😅

[@holaitserin]

LMAO I just came from one of his videos

[@leighpipes8156]

Yyyyyeeessss

[@bluebaconjake405]

Eg frai rais

[@LivingWithGout]

Hahahahahahahahahahahah hahahahahahahaha

[@fadidiab1991]

Thank you Maaaaaaaaaarc!!!! I had sent you message requesting this on your website and now here it is, i couldnt thank you enough really! Keep up the phenomenal work

[@Seánybruv]

I didn’t know those whole dried shiitake had to be hydrated and cleaned, I’ve been blending them and adding them to pasta sauce for years, and also just using them to make stock in Asian dishes

[@splash4891]

I might have to try this...but for those of us that are lazy, look into "Om broth" mushroom superfood/powdered broth products, "veggie miso", "mighty mushroom", "mighty beef bone broth" are some of them; I use them as flavor enhancers but they were designed for broth making...I am strict w/my ingredients, and they may appear high in sodium but its sea salt and they are organic w/no crap in them and if you use as a flavor enhancer, you won't use the whole packet, its a good backup to have handy and w/good shelf life...anyways something to consider

[@missinglink_eth]

Umami: My favorite taste!

[@SauceStache]

Soooo good!

[@prathmeshchandwale1506]

Uncle Nate I've seen you many places

[@carywatkins2466]

Can you please tell me the oven temp and for how long? Looks wonderful, thank you!

[@highlandmary33]

I keep dried shiitake on hand always, to fresh grind as needed, with sea salt flakes.

[@veganwilliamdotyfreshour3665]

Ooh these mushrooms battered and deep fried make a great flavour!

[@zachlukas13]

You should try fermenting it after making it into a paste

[@leppardess]

Wow, I seriously need to give this a try. We have no Asian markets where I live (or anywhere within at least 100 miles) and besides, I like doing my own cooking when I can. Thanks for sharing this!

[@DA-js7xz]

Damn. You're missing out. Asian markets are the bomb. So many foods and spices I was missing out on as well growing up, but am lucky to be eating now.

[@leppardess]

@@DA-js7xz Yeah, I know.... I used to live in an area where ethnic food markets were plentiful and I could get anything I wanted but now.... not so much. I do still want to try Sauce Stash's recipe though. I love mushrooms and concentrated mushroom broth would be the bomb!

[@emmasgoodies]

I need to try this!!🙌

[@SauceStache]

Its soo goooooo!!!

[@Jessie-we9zt]

HI

[@prathmeshchandwale1506]

@@SauceStache Is it real gooooo?

[@arsenordian76]

@@SauceStache Hi, @Sauce Stache! Thanks for your fantastic enthusiasm!!! Can i cook extract from dried mushrooms? Can i rehydrate them? I have no opportunity to buy fresh shiitake, because i'm living in Russia))) It's so expensive)

[@paranoidgenius9164]

To add flavour without adding salt, is to roast the mushrooms, then use large heat proof glass jars with lids & boil the mushrooms in distilled water, in the jars with their lids screwed on tightly inside a dutch oven with boiling water with its lid on for 2 hours. If you want the purest of extract without adding the mushroom pulp, strain broth from mushrooms using a suitable food straining cotton cloth bag, Then dehydrate the broth down to a paste, then down to bone dry flakes to be milled into powder, then seive into fine powder. Now that my friend is pure powder extract!😋🤯🤤🤤❤

[@phl40]

Throw it in the oven to dehydrate. What temperature and how long?

[@jfbrko290]

Do you do anything with the fresh mushrooms after you've squeezed them out? I would think that could still be a wonderful meal of sauteed mushrooms or something.

[@p0ssy]

all the flavour has been removed from them, they would simply be soft, limp and bland

[@jfbrko290]

@@p0ssy could dehydrate them and make mushroom jerky or something

[@p0ssy]

ooh that kinda sounds nice @@jfbrko290

[@lukehenly]

Hey Mark, I wonder if you stopped before drying it out, and just kept it as a thick paste in a small jar, like miso or Better Than Boullion. Would it maybe pack even more of a punch that way?

[@bobby_greene]

Or would it ferment and become... something more

[@buddhamack1491]

Is it good enough that you would stop buying the commercial version? Or would you, due to a busy schedule, continue to buy the commercial version out of convenience?

[@margarett_b]

I am sure A TON of people will thank you for this video :D And although I will probably not try it myself (I am too lasy ;P) I love the sciency aspect of this process! Loved it from the first to last second! I am also happy you were satisfied with the result! . Anyways, sending you lots and lots of love! Stay safe and have a great rest of the week!

[@SauceStache]

Ahhh Margaret!!! Its sooooooo good!! If you ever get the extra motivation to do it you should! lol Thank you so much Margaret!!! Sending lots of love back!!

[@Bazziness]

Fun fact : you can make umami flavour with tomatoes too.

[@SauceStache]

YES!! totally can!!! Pretty much thats what tomato paste is!

[@IM-nx5bt]

@@SauceStache dehydrated tomato/mushroom powder combo? Full upgrade

[@rrondon3280]

But is it going to still taste like tomatoes or will you not even know?

[@Bazziness]

@@rrondon3280 you need to crush the tomatoes and they will not taste like tomatoes at all

[@lottatroublemaker6130]

@@rrondon3280 - I make dehydrated tomato powder all the time. I think it tastes tomato. I mean, you can make tomato soup, ketchup or sauce from it. But, of course, if you add a small amount into something as a seasoning, you may not be able to pinpoint what that umami flavor comes from. I love making veggie powders, I always have a selection. Also, when I e.g. peel washed carrots, I keep the peel (which is packed with vitamins and good stuff!) and when I have time, I blanche it and toss it in the dehydrator. I always have a jar of carrot powder. It is fantastic, I love tossing it together with leek powder and roasted nuts of «cheezy parm» on top of macaroni in mushroom sauce (based on coconut milk and mushroom powder etc)... So good! Great way to eat extra veggies! ☺️💚🌱🍀✅

[@madelinehall8944]

I find it too salty for me. I grind dry mushrooms and add them to the store bought seasoning. I've found a good balance that I can use more often on a low sodium diet. Another thing I do is marinate mushrooms with flavorful ingredients, and then dehydrate. I grind this up for adding it to my dishes.

[@faith.fitness123]

sounds good! do you mind if you can tell me what you marinate your mushrooms with?

[@madelinehall8944]

I use vegan worcestershire sauce, minced garlic, shallots and seaweed and the reduced mushroom broth.

[@maryoberschlake1988]

Thanks. I wondered if mushroom powder could be made at home and now I know.

[@sarahjo9975]

Awesome! I was just talking with some other commenters about how good the mushroom seasoning is and some were sad that they couldn't easily get it. Glad to have a good alternative video to point them toward for next time. Thank you!

[@alicemorita8240]

This looks great, definitely gonna make this one soon and even though is a long process, doesn't look complicated at all! Looking forward to try it! Plus, in all the videos that I've watched, this is the most excited I've ever seen you, which is even more motivating haha

[@Seánybruv]

Could you add miso paste instead of salt for more flavour?

[@Lg.sidequest]

Why is this the first time I'm hearing about this! the closest Asian market to me is quite a drive away but if I can find it there, it'll totally be worth the drive

[@charlie_remi]

Thanks for sharing mate finally a way to make a more natural flavourings this will save lots of money blessings to you

[@jlambson82]

As a meat eater, this is the first recipe I've seen that I actually want to make. Also, can I use different kinds of mushrooms? You used shitake only. Can I use a blend?

[@lottatroublemaker6130]

I have a heart problem and because of it, I have to be real careful with salt. Could I drop the salt and instead add a little MSG and maybe also. little liquid aminos? Would that work and would the actual salt content be a lot lower? I have tried finding this mushroom seasoning here, but so far, no luck. When I tried last, I came home with a bag of Vegeta, which is soooo salty and certainly not «mushroomy»... ☺️ What I have used a lot, and still use, is those dried Shiitake you had, I blend them and also home dried wild chantarelles (the best!)... 😋

[@TheButterflySoulfire]

Msg triggers high blood pressure in some people, so I’d avoid it.

[@stephss]

Mushrooms are loaded with B12; as with Nutritional Yeast. (Btw, there is an salmonella outbreak with fresh mushrooms. The only way to combat that is skinning the B12 rich skins off, or washing them. Please wash your food, until we can get these salmonella outbreaks eliminated.)

[@chrissquarefan86]

Do you have a source? I only know that some mushrooms produce vitamin D, not B12. And if there is I'd be surprised there is loads of it...

[@fearofaveganplanet8513]

@@chrissquarefan86 The salmonella is from the manure they're grown in; chicken manure is commonly used, but also duck and goose. If there's any B12, it will be from the same source, as fungi do not produce it.

[@stephss]

@@chrissquarefan86 What source? Mushrooms having b12, or the salmonella outbreak? I find it annoying when someone, who has access to the internet, can't do their own homework....or communicate effectively. Go find your own sources, and if you find something contradictory, then let's chat. Otherwise you're wasting everyones time, including your own...

[@stephss]

here are some sources, for ya lazy people. Mushrooms B12: www.ncbi.nlm.nih.gov/pmc/articles/PMC4042564/ More mushroom b12: www.livekindly.co/where-do-vegans-get-their-b12-from/ Salmonella outbreak: www.cdc.gov/salmonella/stanley-09-20/index.html Have a nice day.

[@michaelbalfour3170]

@@stephss Well yes but also no, they are not a reliable source of b12 and many species showed minimal amounts present. If you need b12, eat marmite, pop a suppliment or eat fortified foods.

[@pissedasafish]

I'm interested in the taste / texture of the 'leather' - it looked a bit like jerky.....could it be modified into a vegan jerky / biltong?

[@barnabirap]

I've tried mushroom jerky that I ordered on Amazon its amazing. They used the actual mushrooms so it wasn't like this but definitely worth trying.

[@kesitheguesser716]

I love shitake mushrooms and I always have some dried ones on hand so I might try this with some dried oyster mushrooms and see what I get from that

[@SauceStache]

I bet it would be pretty awesome!

[@Loki-pz1uk]

Man, I just want mushroom broth for some soup now; that looked delicious!

[@aleyshia35]

Once again @saucestache coming out with the goods! Hell yes!

[@SauceStache]

hahaha thank you!!

[@danrichardson3653]

Would this be a good recipe for wild lobster mushrooms. After dehydrating etc to follow your recipe?

[@wsams]

omg, I made this with creminis, shiitakes, and porcinis and it's outrageously flavorful. ❤

[@JTMusicbox]

When I saw the title I was thinking MSG. Making your own mushroom powder?!? Even better!

[@SauceStache]

Thats what I was hoping for hahahah

[@fearofaveganplanet8513]

@@SauceStache I know the Asian seasonings use just shiitake, but truely the umamiest mushroom is the porcini/ceps. I would be tempted to add some of that too.

[@thejester8136]

Same !!!

[@aliyannajoy1607]

@@SauceStache don't ya know......MSG stands for MuShroom Goodness!!!

[@highlandmary33]

I always have dried shiitakes on hand to fresh grind as needed!

[@GrillinNChillin247]

Love it

[@gcodori]

Could you use an instant pot instead of boiling for two hours x 2? Fill the pot with mushrooms, add like 4 quarts of water and set for something like 10 minutes? Just a thought...

[@heikoknaack6340]

What did you do with the cooked out mushrooms? In the dump?

[@Dominikmj]

I wouldn’t necessarily use fresh shiitake - they taste very unique and would be overpowering. I probably would use button mushrooms and then use dried shiitake (maybe also other mushrooms).

[@dizziechef9502]

Is that the same as dehydrated mushroom powder ? With salt added ? I dehydrated many shrooms and made powder from those. I also canned mushroom broth

[@sharkyg8r]

Omg cannot wait to make this! Thank you!

[@NightowlJWebb]

Is there a reason you use fresh mushrooms for the extract? Dried mushrooms supposedly contain as much or more of the umami flavors and might also extract more easily than with four hours of boiling. Mushroom cultivator here, very interested in an informed answer. Thanks!

[@myguitardidyermom212]

way easier is to save the liquid from rehydrating dried Shiitakes. make sure to squeeze all the extra liquid out of the mushrooms

[@akisoikonomidis6047]

So , the fast version of this : Powder of dried mushrooms ( shitake , porcini ) with some salt

[@spanishDoll1]

I love all of your videos, I swear

[@kayeyed]

Id love it if you took that mushroom dough and mixed it with tvp and marmite just to see what kind of meat replacement it would make

[@MrMcGillicuddy]

Sauce Stache do you think it might extract more thoroughly if you quickly mandolined the mushrooms before the simmering process? or do mushrooms just let go of all their flavor even if not cut up? also have you tried this with other mushrooms? shiitake's are awesome choice for a concentrate like this but curious if there are any that would not work as a universal flavor enhancer. I forage a bit and love chanterelle's bolete's lobster mushrooms wine caps and chicken of the woods. also find a few lions mane here and there on the same trees. chanterelles' and black trumpets are what I find in abundance every year though. I'm thinking black trumpets would be an amazing choice for this because of being so delicious but frighteningly perishable lol I have to dehydrate them like within 4 hours of picking them or they suck it seems. not sure about chanterelle's if they'd be too dish specific and not versatile.

[@outsidestuff4867]

WOW! Such an amazing idea!!! I have to make this! It's hard to find mushroom powder here in France.

[@lucia.abarri562]

May I know the oven temperature and if it is fan forced? Thank you!🥰

[@arsenordian76]

Hi, @Sauce Stache! Thanks for your fantastic enthusiasm!!! Can i cook extract from dried mushrooms? Can i rehydrate them? I have no opportunity to buy fresh shiitake, because i'm living in Russia))) It's so expensive)

[@vango4307]

This is on my hit list

[@Mintstar_Oceanpop]

Hello. Would the extraction time change if the mushrooms are sliced?

[@josiahbrush4324]

This looks like a nice COVID lockdown project. Thanks Mark!

[@M00NdaYn]

I already make my own mushroom powder, but now I need to do this...

[@lucaliaci8588]

Amazing video! Will definitely try it!! I was looking for mushrooms seasoning but couldnt find it..let's see if I can make this....and I was wandering....could you refine pea protein extract ? For then make a sauce stache Ripple milk? :) I know you can cause you are a magic genius!! Ahah anywayyy thanks for sharing this one..have a nice weekend!

[@molten_software]

did you use the fresh mushrooms for anything after they were extracted?

[@SauceStache]

I ground them up for my garden... after they were double boiled, they had no flavor at all. They might have been good for a filler but that's about it

[@molten_software]

@@SauceStache awesome, thanks!

[@lottatroublemaker6130]

@@SauceStache - You could probably have processed them roughly and sautéed them together with other ingredients for a vegan ragu, as you could utilize it’s texture for that, which still would be perfect as mushrooms are impossible to overcook. They would still add the needed «chew» to a ragu, e.g. for bolognese... 😊

[@amberlyons6213]

How long does this last, and can you use a dehydrator instead of an oven? Subtropical, waiting to use the oven till it's cold out. 🌴🌞 Thanks!

[@stacyign]

Sounds exiting, what is the name of it so i can use it on Amazon search?

[@Mintstar_Oceanpop]

Great video. Any links to dried mushrooms online? We live in rural America where Asian markets do not exist.

[@jessrb7492]

Hey mark do you guys get the brand sheese where you are? Would be so grateful if you could re create it 🙊🙊🙊🙊

[@ThijmenCodes]

What is your reason for not cutting the fresh mushrooms into smaller pieces? I would think smaller pieces = more surface area = a stronger extract. Would be cool if you could elaborate on this, thanks! :-)

[@SauceStache]

No particular reason. I honestly felt that since they were cooking for so long, then got a second extraction that the need for more surface area was mute. Idk maybe it would have gotten a slightly better extraction, but I felt pretty confident that this process did a fairly full flavor extraction.

[@alexandreandrejow7711]

Whats the purpose of dry cleaning the mushrooms when you are about to add them in water?

[@kingmystery8425]

Yes

[@kimchiandquesofresco]

I got some of this yesterday

[@Luna.3.3.3]

Can you please show the original packaging of the extract you bought at the store ? I'd like to search for it. A LOT of Asian communities & markets near me. *Help! I'm trying to cut down on meat - and eventually not have it all ~Thanks~~!*

[@sarahjo9975]

You can see the packaging pretty well in the first video he made about mushroom seasoning: kzbin.info/www/bejne/Y4eUin5mfamGhpo He also gave a link in that video's description to a similar product on Amazon that has a different type of packaging. That might give you a general idea of what to look for. Also, sometimes Asian grocery stores have big hand-written labels on the shelves that call it vegetable seasoning, but the actual product will say mushroom seasoning when you look at it. Hope this helps!

[@ronbar9793]

You are awesome! However I truly hope you can answer my question. What makes you think that boiled mushroom mixed with ground mushroom will taste better than just mushroom?

[@SauceStache]

The boiled mushroom is an extract. So its taking the mushroom flavor and reducing it. Its packing the flavor of 2 pounds of mushrooms into 1 pound of dried mushrooms. And I don't think it tastes better haha it does. Dried mushroom simply by themselves are very weak, very little flavor and to get the same punch you would have to add 3 times the amount.

[@ronbar9793]

@@SauceStache thank! I'll try! Keep up the good work ❤️ you are amazing!

[@starsaligninthesky]

@@SauceStache what did you do with all the shrooms you boiled?

[@itawambamingo]

Wow, that looks amazing!

[@redonionlattice5151]

Now that's natural to natural, from ingeredients to final product. With the commercialized MSG, we know the ingredients are natural but how much processing have they gone and what other ingredients have been mixed to completion before the products are sold

[@kingaroni]

About how many ounces of that powder did you fit in that jar at the end?

[@ttehir]

Thanks for the recipe! Just curious, what's the point of the extract rather than only dried mushrooms? Also, why not mix the mushrooms in the water and keep them ?

[@nic12344]

To concentrate the flavor, so it takes less powder to get the same taste!

[@CollinScott]

Have you tried Trader Joe's mushroom seasoning? How does it compare to the stuff you get from your asian grocer?

[@SauceStache]

Yes!! Trader joes seasoning is good.. but its really just a seasoning. It only includes dried mushrooms, a few other seasonings and some salt. There isn't any extract, which is what gives it the big punch of flavor

[@CollinScott]

@@SauceStache ahh good to know! I keep throwing it in dishes hoping it'll have a bigger umami impact than it does. I don't really notice it unless its directly on top of a dish. Maybe I'll go the DIY route then. Thanks Mark!

[@jessefallas7094]

Is there a way to make it with mushroom powder and mushroom extract that you can buy? Combining those 2 with salt?

[@NBK1122]

👍🏿Thank you so much for this! I didn't want to spend $10 on 2.5 ounces of mushroom powder online. I gotta find the nearest Asian market.

[@AmbivertGoddess]

This is impressive. Definitely on my "To Do" list.

[@TheMorgueLA]

Could you have blended the mushroom up too? Get more flavor into the powder?

[@Orbt_]

What is the name of the brand powder you use? How long in the oven and what temperature?

[@MrLittlecat123]

I am Asian, we don't usually use this mushroom MSG. It typically use on vegetarian dishes, other than that we we just regular MSG.

[@Flippokid]

I know I'm 10 months late but here's hoping you still find this. Why make broth with that first mushroom batch if you're going to reduce everything down to a powder anyway? Doesn't blending that batch give you even more flavor?

[@antonyandrerenaissanceart977]

You should have used saucyegghead as your moniker...fits cooking better! Just a thought...liked your presentation...as a retired pro you kept my attention...as a cook I respect your vid.

[@UmarKhan-cf6bx]

Does ur recipe can made by any type of mashroom available in market

[@YadhGood]

Pure genius! 👏🏻

[@justiceinmytea]

Wow, This Is Awesome! Thanks

[@candykol]

Can it be done with wild mushrooms or does it have to be shiitake? I find wild mushrooms to be much more fragrant.. please advise..

[@ts4686]

Check out Sweet Adjeley's channel, she is an AMAZING cook, and dries so many different foods to powder, including regular mushrooms (even meats).

[@lasoul680]

I used wild and it turned out pretty good, for the extraction I used portobellos which next time I’m going to try porcini

[@aqeiwwrgunaug4ne3]

does this work with any type of mushroom?

[@arnavjain7564]

What was your ratio by weight of dry to fresh mushrooms?

[@responsiblecuisine4974]

Great recipe, you are genius👏

[@Funkrocker81]

Does this also work with all kinds of mushrooms? Let’s say regular white mushrooms? Greets

[@kristen7775]

I'm curious as to why you wouldn't puree the fresh mushrooms into the tea and then reduce that down and dehydrate the paste. Sure you can thicken it with powdered mushrooms as well, but why throw out the fresh material?