From: riburr@shentel.net   
      
   I'm going to experiment using wild mushrooms in cracker dips and   
   sandwich spreads the next time the season gets rolling. My first thought   
   is to dry and ground mushrooms to a course powder and mix it into a   
   recipe for dip. This will be consumed soon after mixing, so I'm not too   
   concerned with the growth of anything pathogenic. Lemon juice or vinegar   
   will be part of the recipe to slow bacterial growth.   
      
   My idea is to use dehydrated mushrooms without cooking, and mix them   
   into a hummus or other spread or dip. My concern is some wild mushrooms   
   are safe to eat only after cooking; Morels, Blushers, Blewitts and   
   Chicken of the Woods are examples. I assume it is unsafe to use the   
   dehydrated powder from these mushrooms without cooking first? I guess I   
   could heat them in a microwave to steaming, dehydrate them, then grind   
   them to powder?   
      
   Any recipes for mushroom dips or spreads?   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)