Knowledge Base > Fran Costigan - Open Office Hours

Open Office Hours

Fran Costigan - Open Office Hours

This event was on Tuesday, September 13, 2022 at 11:00 am Pacific, 2:00 pm Eastern

Join Chef Fran Costigan in her virtual office as she welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to … Read More.



My Wild Mushroom Gravy for the Shepherds Pie came out a bit overpowering and a bit 'salty'. I used chaga mushroom powder and I'm wondering if this is the culprit. I was happy with the texture and thickness. Is there a powder you recommend?

— susan dana


I went to another expert she get the answer. I thought I knew the answer to your question, which is it sounds to me like you perhaps over salted your gravy or over salted it to your taste, you know, you can always add more salt. To adjust but it's really hard to undo something. That's too salty. So I went to my friend Jill nussen out the veggie Queen. You can go to the Jill. is an original she's a registered dietitian. She is vegan. She's a mushroom expert and a pressure cooking expert she wrote the book vegans Under Pressure, which is absolutely worthwhile just for the charts and if you want to use a pressure cooker your instant pot but she does a lot with mushroom. She even goes to mushroom camp in the summertime once every summer and this is what Jill said chaga is not salty and she has never used it. In a culinary manner she only uses for medicine. So she and I recommend porcini or shiitake powder.


Fran Costigan

Fran Costigan

Director of Vegan Pastry