Guest guest Posted June 24, 2004 Report Share Posted June 24, 2004 Hi Dennis, thank you so much for helping us get a good handle on this! I will send this to all the loops I sent the recipe to. Thanks again, marilyn In a message dated 6/24/2004 7:13:36 PM Pacific Standard Time, dennis.rekuta@... writes: Just substitute something for the honey. Honey is 17 carbs per 1 tbsp. 1/2 cup = 8 tbsp. That is a whopping 136 carbs. Sherry is only 1 carb per 1 tbsp. 1/4 cup = 4 tbsp. You would only save 4 carbs in the entire recipe. Likewise, 1/2 cup of peeled, cubed raw butternut squash is only 8 carbs. That is only half the carbs of 1/3 cup sized serving of cooked rice (regular). Instead of buying fresh Shitake mushrooms at regular store prices of up to $14 lb., buy dried Chinese mushrooms (which are the same thing) in bulk at an asian grocery if you can. They are relatively dirt cheap that way at about $5 - $6 lb. dry, which is an awful lot of mushrooms. They keep indefinitely in a bag inside of any plastic container on a dry, cool shelf. An added bonus is that like sundried tomatoes, the Shitake flavour is more intensified in the dry mushrooms. Just reconstitute them in warm water for 20 - 30 minutes, then drain the steeping water off through a fine strainer to catch any fine silt. Use the liquid in your recipe for added flavour. Quickly rinse the reconstituted mushrooms to remove loose dirt, then squeeze dry and cut away the tough stem and any other tough parts. Then slice and cook the mushrooms. The reconstituted dried mushrooms are great in any recipes that calls for some type of braising or steaming. > Quote Link to comment Share on other sites More sharing options...
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