From: riburr@shentel.net   
      
   ram wrote:   
   > Frederick Burroughs wrote:   
   >   
   >>ram wrote:   
   >>   
   >>   
   >>>What have you found recently?   
   >>   
   >>Nothing *lately*.  But, I have been using dried Auricularia auricula in   
   >>salad dressing.   
   >   
   >   
   > Hey, i tried your salad dressing, but It's pretty much tasteless...my   
   > dinner partener described it as tasting like "vinager"...hahaha, maybe   
   > I put too much vinegar.   
   >   
   > Previous to your suggestion, i thought the Judas-Ear was appreciated   
   > more for its chewy texture rather then it's flavour.   
   >   
      
   It does thicken the dressing.  And, there are its supposed health   
   benefits...  Also, a pinch of sugar might uncover hidden flavors.  I   
   used Grifola frondosa in the same manner, and it had a distinct   
   nutty/almond flavor.  I'm very anxious to try morels in a salad   
   dressing.  And, I'll probably be using mushrooms I find this year,   
   ground and dried, in various sauces and dressings.  Some otherwise   
   indigestible polypores might find use finely grounded and added to a   
   dish for color, if not health benefits.   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)