preservation of mushroom stock
calvin at corpcomm.net
Tue Nov 4 14:18:21 EST 1997
Recently gathered too many shaggy manes (coprinus comatus)to eat
before they would decay so decided to make a mushroom stock (boiled than
simmered for about an hour, strained, cooled,and froze) to be used for
soups etc. later.
The stock is very rich and only takes a very small amount to highly
flavour a sauce. I've never seen any mention of makeing a mushroom
stock anyplace, and wonder if this is a safe practise. Seems like a very
good way to stretch a short lived resource if it is safe.
Does anyone have an opinion about how safe this is.
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