Mushrooms are a 10:1 ratio-that is, if your recipe says you need 1 kilo of fresh mushrooms, you need 100 grams of dehydrated- that easy.  There are far greater concentrations of nutrients and therefore medicinal benefits in dehydrated mushrooms, I almost always use dehydrated mushrooms for cooking.

All of my measurements and weights in all of my recipes are to be used as a simple guide.

Ingredients:

• 50 grams butter
• 3 Tablespoons of olive oil
• 3 cloves of garlic- minced
• 1 large brown onion- finely chopped in a food processor
• 100grams of dehydrated mushroom – I used Porcini, Shiitake and Truffles.
• 2 Tablespoons of arrowroot flour
• 1 litre of chicken stock- or vegetable if you want to go vegetarian
• 1 Teaspoon Himalayan or sea bed salt
• ¼ cup organic double cream 
• I used 1 Tablespoon of “Broth of life” vegetable broth to soak my mushrooms.

• Parmesan cheese and thyme to top