What restaurant revenue streams are you missing?
Here are some non-food and drink opportunities to take advantage of
Max out your dried mushrooms
Use every gram of shiitake, porcini or other dried mushrooms with these easy hacks
Use the soaking liquid
To get the best umami flavour and texture out of your dried mushrooms, you need to rehydrate them first. Don’t waste that liquid. Strain it and freeze it for use in broths, sauces or rice dishes.
Blitz into powder
Whizz leftover mushrooms, trimmings, scraps or tough parts into a powder. Use this as a savoury seasoning in sauces, marinades or mixed with salt.
Infuse oils and butters
Crush the mushrooms and gently heat them in the oil or butter to infuse the umami flavour. Leave it to steep or strain for a subtle earthy taste.
Extract the flavour
Old mushrooms may lose their texture, but the flavour can still be extracted. Toasting in a dry pan or simmering in a stock can revive or extract this taste.
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