From: riburr@shentel.net   
      
   RustyHinge wrote:   
   >   
   > Young specimens are best as the more mature ones are a bit soggy/slimy,   
   > but they dry well.   
   >   
   > Dried and powdered they thicken stews/casseroles/etc well.   
   >   
      
   Do you remove the pore layer before drying and powdering?  Left as part   
   of the mushroom when dried and powdered, might it help to make a better   
   thickener?   
      
      
   --   
   Ruralpsychedelia:   
   http://ruralpsychedelia.blogspot.com   
      
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