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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?

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Fran Costigan - Open Office Hours

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This event was on September 13, 2022

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Question

susan dana

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?

Answer

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 veggiequeen.com 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.

Links

The Veggie Queen

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.