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Sunday, October 16, 2011

Mystery Ingredient

My good friend Krista Scully took me out to tea today at a new tea room--actually, maybe it's the only tea room in Anchorage.  I haven't done any research on this.

It is at the new outpost of Summit Spice & Tea Company,  a place that I think of as a slightly less fun Penzey's, my favorite spice store.  There isn't a Penzey's in Alaska, so I always stock up when I visit people in the Midwest.

I had some time to poke around the store before Krista arrived, and let me be totally honest--I don't need spices.  David goes through the spice cupboard once a year and pulls out all the things barely used since the year before.  Over my protests, he dumps a few and I generally don't miss them.  It gives me the space to buy a few more random things.

Here's the thing about most spices:  a small jar is inexpensive, takes up very little space and holds the promise of making something potentially fascinating.  In short, spices make great impulse purchases.

I was generally restrained today, buying champagne vinegar and a few little tasting spoons.  However, I couldn't resist buying one random spice:  porcini mushroom powder.


I have absolutely no idea what to do with this, but am going to find out.  Hold me to that, or else it will be the thing that gets purged the next time David goes through the cupboard.


Ideas? 

11 comments:

  1. It's really good to use in gravies, gives it a very earthy, rich flavor. You could also use it as a rub on meat, but go with bolder flavored meats. :)

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  2. I've never heard of it, but I look forward to seeing what you come up with! (I'm a fan of Penzey's, too)

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  3. I'll add just a little to almost anything sauce-y that would contain mushrooms -- stews, gravies, etc. If I ate egg dishes like omlets or quiches, I would add it to those too. The plus for applications like that it is that it does give a depth of flavor without also adding the moisture that you'd get from adding whole mushrooms.

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  4. This is new to me too, am awaiting for a recipe from you on using this ingredient.

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  5. Interesting! I have never heard of this. I will have to give it a try. Thanks for sharing.

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  6. Roasts, pasta sauces - even a frittata or scrambled eggs. Anytime you want something earthy and you're not afraid of a little pungency. I love spices as impulse buys. Sometimes they sit - but your description is perfect - it holds a promise.

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  7. It's delicious sprinkled on top of a sunny side up egg! I'd even sprinkle it on top of a salad to add a bit of depth. just make sure not to use it with other super-strong flavors or you'll miss the porcini taste.

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  8. Oh, I'd have impulsively bought the porcini powder, too! I agree with the others...put it in dishes with mushrooms to give an extra oomph of flavor...or think of foods that do well with a drizzle of truffle oil (like the scrambled eggs) and try a little in those. Great find!!! xo

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  9. i could add those mushroom powder to water and boil rice or couscous or pasta or quinoa in it to add more flavor !

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  10. Thanks for all the ideas! I have a concept, which I'm going to try out tomorrow night and will post about here later this week.

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  11. My favorite Schwarting...there are at least two other tea shoppes in town and I plan to treat you at every one of them; no birthday date necessary.

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