Ingredients
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2 Tbsp Olive Oil
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2 medium Onion
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3 Garlic
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11⁄2 lb [680 g] Cremini Mushrooms
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1 tsp fine Sea Salt
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1⁄4 tsp freshly ground Black Pepper
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1⁄4 tsp smoked Paprika
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1 Tbsp Umami Dust
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1⁄2 cup [120 ml] dry sake or White Wine
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2 Chicken
Directions
Soups are a wonderful way to bring some home-cooked goodness into the woods. The trick in drying soups is to make them a bit more concentrated (using less liquid) than you normally would. In this recipe, I even use a bouillon cube to add extra rich flavor. When cooking dried soups, thin them with water to your desired consistency and flavor intensity.
Steps
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1
Done
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Line dehydrator trays with nonstick fruit-leather sheets. |
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2
Done
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In a large non reactive Dutch oven or soup pot over medium high heat, warm the olive oil. Add the onions and cook, stirring occasionally, for about 5 minutes, until fragrant and translucent at the edges. Add the garlic and cook for 1 minute. Add the mushrooms, stirring well to coat with the onion mixture. Let cook, undisturbed, for about 5 minutes, stirring only if the mixture seems to be sticking to the bottom of the pan. Add the salt, pepper, paprika, and umami dust (if using), stirring well to distribute evenly. The mushrooms will release their juices, and then after 10 to 15 minutes that liquid should be reduced by about half, giving the mushrooms a glossy appearance. Add the sake and bouillon cubes and stir to make sure the bouillon dissolves. Cook for about 5 minutes, until the liquid is glossy once again and coats a spoon. Let cool completely. |
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3
Done
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Spread out the mushroom mixture in a thin, even layer on the prepared trays. Dry at 135°F |
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4
Done
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Store in an airtight container, preferably with a silica gel packet to extend freshness, in a dark |
