Mushroom Dirt Recipes

Steps:

• Place mushroom pieces on the tray of a dehydrator with enough room to allow for generous airflow between pieces. Dehydrate, according to manufacturer's directions, at 135 degrees for 12 hours, occasionally rotating trays from top to bottom.
• Transfer dehydrated mushrooms to a spice grinder and grind to a fine powder.
• Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat; set aside.
• Place ground mushrooms, both flours, cocoa powder, sugar, salt, and porcini powder in the jar of a blender; blend until a powder is formed, about 2 minutes. Sift mushroom mixture into a medium bowl; set aside.
• In a medium saucepan, melt butter with walnut oil over medium heat; whisk to combine. Whisk butter mixture into mushroom mixture; spread on prepared baking sheet and transfer to oven. Bake for 5 minutes; rotate baking sheet and bake for 5 minutes more. Remove from oven and let cool completely.

Steps:

• In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add onion, celery and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid is absorbed, 5 minutes. Stir in garlic until fragrant, 1 minute.
• Add rice, Cajun seasoning, 1 teaspoon salt, ½ teaspoon pepper and the remaining 2 tablespoons oil. Stir until well blended, then add broth, scraping bottom of pot to remove any browned bits. Bring to a boil over high heat.
• Cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, about 15 minutes. Scatter black-eyed peas on top in an even layer, cover and cook 3 minutes longer. Turn off heat.
• Add scallions to the pot, and fluff rice with a fork. Divide among bowls and garnish with more scallions. Serve with hot sauce.