146 What Was Early 19th Century America's Problem with Mushrooms? Podcast Por arte de portada

146 What Was Early 19th Century America's Problem with Mushrooms?

146 What Was Early 19th Century America's Problem with Mushrooms?

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 Check out the NCPTT... while it's still there, and maybe find an unexpectedly cool place to live. Or maybe a cool woodworking job.
https://www.nps.gov/subjects/ncptt/index.htm

Hey - so were early Americans eating mushrooms?

Yeah. But not all that much. Just enough for a mushroom industry to spring up in the end of the century - but only in one place, and only for one kind.

But in the meantime - mushroom powder is DELICIOUS... and not that hard to make.

Recipe for 1 quart/4 cups/1 litre of Mushrooms

Clean your favortie way. Cut or break up.
Combine with:
1/2 tsp mace (or slightly less nutmeg)
5 cloves
2 bay leaves
1/4 tsp pepper (or more depending on your tastes)
1 Tbs salt
1 small onion quartered (or half a large one)
1 Tbs fat (butter or your favorite oil)
1 Tbs vinegar (white/rice/apple cider all good choices)

Heat over medium-low heat to sweat the mushrooms. When mushrooms have withered - take off heat. Squeeze out all the liquid using lint free tea-towel.

Save liquid, reduce by 1/2 - Mushroom Ketchup!
Remove large spices and larger onion pieces. Spread out on drying tray.
Dehydrate to crispy. (Dehydrator - or 200F/100C for a few hours)
Crush to powder in favorite appliance.


Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood at gmail dot com
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