Fallow Spaghetti bolognese

[gerarddwatts]

Horses for courses ,il deffo reduce the next batch down and try dried mushrooms.
But itl be a cold day in hell before anchovies come anywhere near my kitchen

You'd enjoy Scotch Woodcock then!

 

[SteveW]

We just spread them whole (but minus stalks) on trays or racks, and either put them in the bottom oven of the Rayburn (with the door open) or leave them on top of the Rayburn at nights. Don't let them get too hot or they slowly cook and go all inky. You just want to dry them slowly.
In the absence of a Rayburn (or similar) you could use a food dehydrator, or maybe put them on trays in the airing cupboard?

Then break them up into kilner jars.
Keeps for years. Easily long enough to tide you over a couple of poor mushroom seasons.

You don't need to use much in cooking as the flavour is more intense than fresh mushroom.

(Parasol mushrooms are particularly good for drying, if you're lucky enough to find any. Giant puffballs are excellent too).

Cheers for this! Will be giving this a go at some stage

 

[SteveW]

I'm afraid I'd need to argue about draining away liquid....that's flavour you are tipping down the drain!
Also, my secret ingredient...anchovies! Not a hint of anchovy in the dish, but salty umami flavour...
Got to have diced carrot and celery also

Can't beat fresh anchovies1 Not put them in my bolognese, but we have another dish that we use them in for flavouring purposes and it certainly does the job!
Red wine we do add as another has mentioned!

 

[VSS]

Cheers for this! Will be giving this a go at some stage

I forgot to mention: If you're drying giant puffballs, slice them into thick "steaks" first.