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Old Oct 5, 2014, 3:20 pm   #1
MapleRiverSalmon
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roasted hen seasoning

Making a all purpose mushroom powder out of hen of the woods.

Roast until completely dry.
Grind into a fine powder.
Store in a air tight mason jar for later use.
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And that was a morel that rolled under the coffee table when I was cleaning them!
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Old Oct 5, 2014, 3:22 pm   #2
MapleRiverSalmon
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Re: roasted hen seasoning

Oh ya. I will post a picture of the finish product. Oven temp 250 btw
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I've only ever found one mushroom setting on the couch!
And that was a morel that rolled under the coffee table when I was cleaning them!
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Old Oct 7, 2014, 7:26 am   #3
Frank
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Re: roasted hen seasoning

I do that with my morel stems too. Stems are a little tougher than the heads. After I dry them, I snap the stems off and grind to powder for flavoring various foods.

If you are drying them start to finish @ 250*, then you are probably just cooking your mushroom until crispy. You may even be losing some of the nutrients in the hens, that are beneficial for us.

With hens, I usually dry at 130* or so for 24-36 hours or more. However long it takes.
Then leave them in air with heat and fan off, for a few hours, and then dry a little more with low heat and fan. (I use a dehydrator, but used to do it on screens and a fan.) Then put in paper bag for a couple hours before storing in air tight container. This help get the moisture that may be trapped inside, as the outside dries first and creates a barrier that hinders further moisture loss.

Once they are dried fully, I let rest an hour or more. This gives the moisture a chance to equalize and move toward the surface. Then (with hens) pop them into preheated oven at 175 for about 5 minutes, cool and grind to powder.

You'll get a lot less clumping of powder this way later on, as you use it up.
___________
In my limited experience, it seems to be that the thiner type of mushroom structure, the shorter time to dry, and can be done with a little higher heat. Maybe 150*. But for dense structured mushroom, it works best for me to dehydrate very slowly on low temps.

If you are re-hydrating mushrooms, the same holds true. Thin walled ones, can be re-hydrated fairly quickly on counter. Denser shrooms, I always put in cold water in fridge over night. If it takes 24-36 hours to draw all moisture out out, then it stand to reason that the same amount of time is need to re-absorb all the moisture.
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Just my 2 cents.
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Old Oct 7, 2014, 7:40 pm   #4
MapleRiverSalmon
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Re: roasted hen seasoning

Your absolutely right frank. I messed up a little a baked em good. Still powdered them and they have a decent flaver, a little on the roasted side tho. Will work good for flavoring soups and roux.
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Old Oct 9, 2014, 8:42 am   #5
Frank
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Re: roasted hen seasoning

Yep, flavor still there, but might be missing some of the good stuff.

But as as added benefit, you have some roasted hen powder, which should be as good as roasted onion powder, as for flavor added.

If you don't have a dehydrator, then just put them on screens/ or mesh cloth, with a fan on low until dry. That's my favorite way to dry. But takes up too much space in the house. So now I use a dehydrator.


But.... Hey! As long as you can use them and taste them, it's all good!
Only really bad mistakes have to get tosed out. LOL
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