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User Name Thread Name Subject Posted
GUEST,Steve Shaw BS: Vegan mudcatters (175* d) RE: BS: Vegan mudcatters 19 Nov 14


If I need veg stock I add a bit of dried porcini soaking water (carefully strained). Like you I'm not keen on the texture of the reconstituted fungi, but I do like the flavour they add, so, occasionally, I'll chop them up fine and add to the dish. I must admit I'd probably only do that for something with more assertive flavours, such as beef stews. Maybe a mushroom or chicken risotto. I've never had the grittiness problem with the Merchant Gourmet brand.


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