Use to make GILT chef Justin Bogle's Spring Salad with Mushroom ''Dirt''.
The Martha Stewart Show, April 2011
Yield Makes enough for 4 servings
- 3 to 4 large maitake mushrooms, cut into 1/8- to 1/4-inch pieces
- 4 tablespoons almond flour
- 2 tablespoons all-purpose flour
- 2 teaspoons cocoa powder
- 1 teaspoon sugar
- 1 teaspoon coarse salt
- 1/2 teaspoon porcini powder
- 3 tablespoons unsalted butter
- 1 teaspoon walnut oil
- Place mushroom pieces on the tray of a dehydrator with enough room to allow for generous airflow between pieces. Dehydrate, according to manufacturer's directions, at 135 degrees for 12 hours, occasionally rotating trays from top to bottom.
- Transfer dehydrated mushrooms to a spice grinder and grind to a fine powder.
- Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat; set aside.
- Place ground mushrooms, both flours, cocoa powder, sugar, salt, and porcini powder in the jar of a blender; blend until a powder is formed, about 2 minutes. Sift mushroom mixture into a medium bowl; set aside.
- In a medium saucepan, melt butter with walnut oil over medium heat; whisk to combine. Whisk butter mixture into mushroom mixture; spread on prepared baking sheet and transfer to oven. Bake for 5 minutes; rotate baking sheet and bake for 5 minutes more. Remove from oven and let cool completely.
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