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Mushroom cubes

What you need

One or two handful (15 - 20g) of dried mushrooms
One teaspoon of vegetable stock
40 - 60 ml dry white wine
250 - 300 ml lukewarm water

What you do

Measure the amount of water your ice cube tray takes. In the case shown above it is 300ml. Mix wine and lukewarm water to the appropriate amount and soak for 1 1/2 hrs.
Put liquid and mushrooms into a saucepan and bring to the boil for 10 seconds. Then sieve off the liquid and gently squeeze the remaining liquid out of the mushrooms. Do not waste one drop of this precious stuff.
Chop the mushrooms finely.
Pour the liquid into the ice cube tray.
Add the chopped mushrooms.
Put tray into the freezer compartment.

How to use the cubes

Example 1: Take two ice cubes put into saucepan and add 200ml of cream simmer until about a third of the liquid has evaporated. Add salt or a bit more vegetable stock to taste. You now have a delicious lightly flavoured mushroom sauce you can use on rice (fantastic on dry Basmati) or pasta. For a stronger taste (for meat) add one cube. The amount of sauce, approx. 200ml, is sufficient for two to four people. As I said in the book there is a lot of leeway in these recipes. If you feel the amount of sauce is not sufficient add cream and an aditional cube.

Example 2: Just let two cubes melt on rice or pasta for two to four people and stir before serving. Add salt to taste. Practically no calories (in the cubes) and delicious light taste of mushroom. For a stronger taste add one cube more.