I love these mushrooms so much. And this year we really had good luck in finding them in the forest. They smell so good when dried, and if you pulverize them after dehydrating you get such a fantastic seasoning for your soups, sauces or salads. And when the cold fall weather arrives, what could be better than warm, full-bodied dish with creamy porcini sauce that put an amazing scent all over your house.
- For two servings you will need 1,5 cup wild rice, that you let soak overnight.
- Rinse after soaking and put in a low pan
- Drip some olive oil and 0,5 tsp salt, stir well
- Spread over the pan, cover with lock and place in a dehydrator on 45 degrees C (115F)
- Warm up for 1-2 hours
- Chop a bunch of asparagus and a handful of parsley and mix with the rice before serving
- Pour over the Porcini sauce. You'll find the recipe here