- Dried Wild Porcini Mushrooms
and
- Dried Aji Panca Chilies
Neither of which I had ever, to my knowledge, eaten. Yay for new food!
First things first, before I could really taste them, I had to macerate them...
...in this case, with boiling water.
And then wait 15-20 minutes.
The porcini mushroom had a nice intense flavor that, in weight, reminded me a bit of chicken liver. The texture was a bit chewy, so it's clear that I can't use these "raw".
The chili bits were, ummm, weeeeeell, I considered them spicy, but I tend to order a one-star at Thai and Indian restaurants. Even I can admit they were not really painful. And I could actually taste the red chili flavor. So "mild" is probably an accurate description.
Odds are good that we will find both of these ingredients in my Signature Recipe. :)
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