Go to the Recipe: Cream Of Mushroom Base, Gluten-Free and Plant-Based
I want to share a little tid bit. So months ago I got a great deal on nearly expired mushrooms which I then decided to dehydrate for the first time ever. To my surprise, dehydrated mushrooms make an almost caramel-colored, super aromatic and flavorful stock. My theory is the amount of concentration in the dehydrated mushroom vs fresh. What do you think? Have you experimented with dehydrated mushrooms? These were just everyday, white mushrooms by the way.
Hello toby, that is an error. Working on fixing that. The mushroom stock needed is the one you make in Step 1.
Trevor is chef from Chicago.
who is trevor teich? why does he have a link as the mushroom stock recipe? why is there no recipe when you click the link? how is trevor's mushroom stock different from step 1 in the recipe?
Hi Ruben, That would be the correct ratio. You do not need to do a reduction of the mushroom stock though, just straight mushroom stock will work great.
Hi!, I got a question, so this recipe makes 1.89 kg of “cream of mushroom base” if I want to make this base a soup I need to add 708.5 grams of mushroom stock (reduced stock?) and 708.5 grams of coconut cream? Is that correct? Thanks for the answer
In this recipe you have the Control Freak listed, like other recipes, it would be nice to see temperatures that you are using. This way I can program the Control Freak with the settings.
Hey Tymon, That was our first thought when we were doing development on the recipe. However when we made it with the onion cream, it influenced the overall flavor too much for us. It just ended up tasting like onion purée. It was good, just not as good as the coconut cream, so really you can sub any alternative dairy that you enjoy the flavor of.
Wouldn't the onion purée (https://www.chefsteps.com/activities/tips-tricks-swap-cream-with-onion-puree-for-better-brighter-flavor) be a better fit here than the coconut cream?
