I’d like to make a bread using dried porcini. Has anyone tried using mushroom rehydrating water as a replacement for water? Any experiences out there with breads featuring mushrooms?
jbluebird (jbluebird) #1
easummers (Liz) #2
No experience, but it sounds like a great idea and I don’t know of any issue with using the rehydrating water … or some diced mushrooms. Will keep it in my “to try” list.