Check out the NCPTT... while it's still there, and maybe find an unexpectedly cool place to live. Or maybe a cool woodworking job.
https://www.nps.gov/subjects/ncptt/index.htm
Hey - so were early Americans eating mushrooms?
Yeah. But not all that much. Just enough for a mushroom industry to spring up in the end of the century - but only in one place, and only for one kind.
But in the meantime - mushroom powder is DELICIOUS... and not that hard to make.
Recipe for 1 quart/4 cups/1 litre of Mushrooms
Clean your favortie way. Cut or break up.
Combine with:
1/2 tsp mace (or slightly less nutmeg)
5 cloves
2 bay leaves
1/4 tsp pepper (or more depending on your tastes)
1 Tbs salt
1 small onion quartered (or half a large one)
1 Tbs fat (butter or your favorite oil)
1 Tbs vinegar (white/rice/apple cider all good choices)
Heat over medium-low heat to sweat the mushrooms. When mushrooms have withered - take off heat. Squeeze out all the liquid using lint free tea-towel.
Save liquid, reduce by 1/2 - Mushroom Ketchup!
Remove large spices and larger onion pieces. Spread out on drying tray.
Dehydrate to crispy. (Dehydrator - or 200F/100C for a few hours)
Crush to powder in favorite appliance.
Music Credit: Fingerlympics by Doctor Turtle
Show Notes:
https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
& some other socials... @THoAFood
Music Credit: Fingerlympics by Doctor Turtle
Substack: https://thoafood.substack.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
Show Notes:
https://thehistoryofamericanfood.blogspot.com/& some other socials... @THoAFood
