From: riburr@shentel.net   
      
   treelike wrote:   
      
   > "Frederick Burroughs"  wrote in message   
   > news:es2rdl$cig$1@aioe.org...   
   >   
   >>Many mushrooms contain toxins that are heat labile; the toxins are   
   >>rendered safe by cooking. My concern is with raw, dehydrated species   
   >>that are known to contain heat labile toxins, but are *never* cooked.   
   >>Such would be the case if you include, say ground, raw, dehydrated   
   >>Lepista nuda in a hummus recipe.   
   >>   
   >   
   > Maybe you could dry roast or toast the dried mushrooms under the grill prior   
   > to grinding, rather in the same way that is done with whole spices to   
   > enhance the flavour. This would provide the heat necessary to decompose the   
   > toxins but without wetting the mushroom. Lactarius camphoratus (or similar   
   > species) would make an interesting curry or thousand-island dressing   
   > flavoured dip.   
   >   
      
   Dehydrating with heat is likely to change the flavor profile compared to   
   air drying. The change could be either positive or negative. All things   
   considered, it's probably *safer* to use moderate heat for drying. I've   
   always air dried L. camphoratus, with excellent results. Might have to   
   try drying with heat and compare, if we get a good crop this year.   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)