Don't waste time and money when it comes to recreating your favorite mushrooms.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Sauce Stache | 2023-08-25 14:31:29 |  23,754 Views |
STOP buying FRESH Mushrooms! You will thank yourself!!
Serious Mealtimes / Vicky Wasik
We’ve always found something particularly satisfying about a recipe that minimizes waste by making good use of food scraps and leftovers whether it’s a gambas al ajillo recipe that enriches the frying oil with shrimp shells or crispy latkes that use the starch from grated potatoes as a binding agent. By harnessing the natural qualities of the bits and pieces that would otherwise be tossed out—the extra saltiness hidden in the shrimp shells the binding power of raw potato starch—you can often get a better flavor or texture out of whatever you’re making and you can pat yourself on the back for being a frugal cook. It’s a win-win.
Another trick can help you reduce waste not just in your raw ingredients but also in the steps you take to prepare them. It’s an efficient way to combine a number of common ingredients and save a little water: if you’re making a dish that calls for reconstituted dried mushrooms as well as wine or stock soak the mushrooms in that wine or stock instead of hot water.
