A waste-saving recipe from Luke Mackay
Mushrooms of your choice
Clean the mushrooms with a brush. Slice them thinly—about 2-3mm thick. The thicker the slices, the longer they take to dry out. Arrange the sliced mushrooms on baking sheets in a single layer. Cook at 70C for 1 hour.
Remove the mushrooms from the oven and turn over. Using paper towels, blot up any water that has sweated out of the mushrooms. If possible, gently press on the mushroom slices with paper towels to remove any excess water. Cook for another hour. At this point the mushrooms should be completely dried. Store in an airtight container or a kilner jar. Great rehydrated and stirred into risotto.
Recipe: Luke Mackay