Mushrooms have long been the dish for the occasional expensive dinner. • Now new techniques in ; growing, leading to abun- . dant fresh supplies, mean : that mushrooms are eaten ' more often and in many » different ways. More and more people • are now eating mushrooms ' regularly, and autumn . forays into the fields no • longer need be the only . way to bring them to the table. Growers have introduced canned sliced mushroom • packs which are all mush- • room and can be used . wherever fresh mushrooms ■re used. The convenience ■ of having mushrooms “in ■ the cupboard” is well • recognised; they can make . a meal on their own or add the final touch to many ■ dishes.
There will be an increasing use of dehydrated mushrooms, combining convenience with economy. Caterers and restaurants are already benefiting from this product. With any dehydrated product the caterer need use only what
he needs; there is no waste. Dehydrated mushrooms may be used anywhere that fresh mushrooms are used. And, of course, they are needed for recipes which specify dehydrated mushrooms, particularly in the case of Chinese cooking.
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Press, 5 July 1978, Page 17
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178Untitled Press, 5 July 1978, Page 17
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