My parents used to use sugar when rehydrating the dried mushrooms, my question, is, does anyone know how much sugar to use, I've tried it, but, I can't get rid of that dried taste in the mushroom after cooking. TIA
These bouillon cubes are the ultimate convenience: Pop one out anytime you need a quick flavor boost in a soup, sauce or braise. If you don’t have a turkey carcass, use two roast chicken carcasses. If you don’t have parsley stems, use any other herb.