The Mudcat Café TM
Thread #155902   Message #3678289
Posted By: GUEST,Steve Shaw
19-Nov-14 - 05:14 AM
Thread Name: BS: Vegan mudcatters
Subject: RE: BS: Vegan mudcatters
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.