Sciencegeek, I've never tried mushroom granules, they sound interesting! I know everyone raves about dried shitake for stocks, but I really don't get the appeal - I find them texturally unpleasant, very rubbery and chewy, and they're always chock full of grit when you reconstitute them too, even if you're careful about it, grit always seems to transfer from the reconstituted shroom liquid into whatever you're cooking. A bit of mushroomy flavour, rubbery stuff and grit doesn't excite me. I prefer mushroom stock cubes by Kallo (in fact Kallo cubes are the best, their Free-Range Chicken Stock Cubes are the only kind I ever use if cooking chicken which I do a few times a year like Xmas). I also keep that Mushroom Ketchup by Geo Watkins in: http://www.ocado.com/webshop/product/Geo-Watkins-Mushroom-Ketchup/37074011 Not just for veggies, use in your meat pies and puddings.

I did devilled mushrooms this weekend for breakfast, used a little oil and marge to saute the shrooms, then seasoned with worcester and cayenne, added some oat cream and reduced in the pan - either serve as a part of a larger brunch as I did or pop on nice crusty brown toast and top with parsley - they turned out a treat!