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Thanks for answer, A.H. I have one more borscht Q: it says use dried porcini, soak etc. I only have a mixed bag of dried mushrooms, with Shitaki, black, oyster, and porcini. Can I use, or with the Shitake be overpowering. It's just an ounce in a giant pot. Thanks again. Foodpickle is so awesome.

asked by ENunn almost 7 years ago
4 answers 1310 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

I can't imagine it would make a difference -- though for a truly amazing borscht recipe, check out http://www.food52.com/recipes....

Fbc31129 dd77 4f50 92da 5ddc4a29c892  summer 2010 1048
added almost 7 years ago

I've done exactly that before and it's been fine. I found the recipe that I use out of the Rebar cookbook (awesome vegetarian cookbook from a restaurant in Victoria, B.C.), btw) here: http://www.or-gani.org...

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added almost 7 years ago

Personally I find shitake mushrooms to be almost neutral in taste, far from overpowering. In fact, I'd place them at the low end of the bland dial. Porcini (cepes) have a stronger flavor.

5a08275c 5f33 4cff 9c11 c46e0e1c3623  food52 photo
added almost 7 years ago

Thanks, Midge. Pierino, so funny that you say that. I have a really strong reaction to shitakes, and can taste the tiniest bit--I love them, but sometimes can't forget them, really strong taste memory. Allie, that gorgeous borscht recipe is next on my list. The soup turned out beautifully--Barbara Kafka's vegetarian borscht (celery root, potatoes, beet greens, carrot, cabbage, etc.)

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