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From: Deborah (
Subject:         Re: mushroom stem "meat"
Date: February 12, 2013 at 6:10 pm PST

In Reply to: mushroom stems posted by JoDee on February 11, 2013 at 5:22 pm:

Shiitake is not the best mushroom for making "meaty" stems (in my opinion).

Try using regular button or other mushrooms
that have large, non-tough stems.

Use a veg'n "chicken" bouillon with added
rosemary & parsley (or poultry seasoning),
and simmer the stems gently for at least 30 minutes.

Then use this "chicken" however you like.


For "seafood" flavored stems, use a "seafood"
bouillon like the one I posted earlier today.

If you can get them, King Oyster mushrooms
have a seafood-like texture and flavor,
so that will come out even more so.

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