Michael Davis
Dried mushrooms are a staple in many pantries, especially for those who cook Asian or European cuisines. They are also a great option for vegans and vegetarians, as they can add a meaty flavor to dishes. However, the question of whether to rehydrate them before use is a controversial one. Some people believe that the mushrooms must be rehydrated in warm or room-temperature water to avoid a chewy texture, while others argue that this extra moisture can lead to a rubbery texture when cooked. Additionally, the soaking water is said to be full of flavor and can be used in stocks, soups, or sauces. So, do you have to rehydrate dried mushrooms? The answer may depend on your personal preferences and the specific recipe you are using.
| Characteristics | Values |
|---|---|
| Reason for rehydrating dried mushrooms | To add flavor to a dish |
| Use of rehydrated mushrooms | Best for soups and sauces |
| Types of dried mushrooms | Asian: shiitake, wood ear, cloud ear, and matsutake. European/American: porcini, morel, trumpet, and chanterelle |
| Benefits of dried mushrooms | Easily available, reasonable price point, easy to store, and can be used to add flavor to a dish |
| Rehydration method | Soak in room temperature water for 30-60 minutes or until fully softened. Use hot water if in a hurry |
| Rinsing rehydrated mushrooms | Optional, but recommended to remove grit |
| Soaking water | Can be used as broth for added flavor |
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What You'll Learn
Soaking times and temperatures
The soaking time for dried mushrooms depends on the temperature of the water and the size and thickness of the mushrooms. Thinly sliced mushrooms will rehydrate in 15 to 30 minutes in warm water. If you're in a hurry, hot water will rehydrate the mushrooms in 15 to 20 minutes. However, this can slightly affect the flavour and texture of the mushrooms, as it extracts more of their flavour into the soaking water.
For thicker dried mushrooms, such as whole shiitake caps, it is recommended to use room-temperature water for a long, slow soak of eight hours or more. This will result in mushrooms that are "deeply flavoured, amazingly firm, and velvety when cut".
If you are using a French press, fill it with warm water and let the mushrooms sit for 20 to 30 minutes. Then, slowly push down on the plunger to separate the mushrooms from the water. This method ensures that the mushrooms are fully submerged during the soaking process.
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Removing dirt and debris
Dried mushrooms are a versatile ingredient that can add a lot of flavours to your dishes. However, they often contain dirt and debris that you should remove before cooking. Here are some tips to effectively clean your dried mushrooms:
- Start by gently twisting the mushroom at its base. This action will help loosen any dirt or debris attached to the mushroom, and you might be surprised at how much comes off with a simple twist.
- If you have a large number of mushrooms to clean, consider using an electric vegetable scrubber. This tool can quickly remove any fuzz or debris from the mushrooms, making the cleaning process much faster and easier.
- For more stubborn dirt, you can use a brush specifically designed for cleaning mushrooms. These brushes are typically small, round, and made of stiff bristles that can effectively remove dirt without damaging the mushroom. You can find these brushes online or at specialty cooking stores.
- Another option is to use a clean razor or a scalpel to carefully slice off the dirty end of the mushroom. This method ensures that you preserve as much of the mushroom as possible while removing the dirt.
- If you want to remove dirt after dehydrating your mushrooms, try this trick: once the mushrooms are dry, rub the stump in a circular motion with your thumb or palm. You will see that the dirt will flake off easily without much effort.
- For sliced or chopped mushrooms, give them a quick shake in a colander to loosen any dirt. Then, rinse them briefly in cold water just before you're ready to cook. Make sure to dry them off with paper towels or a clean kitchen towel afterward.
- If you're dealing with portobello mushrooms, the cleaning process is a bit different. First, gently twist or cut off the stem. Then, use a spoon to gently scrape the gills from the underside of the cap, as this is where dirt and debris can hide.
- To store cleaned mushrooms, wrap them loosely in damp paper towels or a damp clean cotton cloth. Place the bundle in a bowl and store it in the refrigerator for up to three days, ensuring the towels remain damp to prevent the mushrooms from drying out.
Remember, the key is to remove any dirt or debris without soaking the mushrooms, as they absorb water easily and this can affect their cooking properties. With these tips, you'll be able to effectively clean your dried mushrooms and create delicious, dirt-free dishes!
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Rehydrating in wine, stock or broth
Dried mushrooms are a handy way to add the flavour of wild mushrooms to your dishes. They are also less expensive than fresh mushrooms and can be stored indefinitely. However, dried mushrooms need to be rehydrated before use. The traditional way to rehydrate dried mushrooms is to use hot water. However, for more flavour, you can rehydrate dried mushrooms in wine, stock or broth.
Rehydrating in Wine
If your recipe includes wine, you can rehydrate your dried mushrooms in it. This will prevent flavour dilution. You will need enough wine to fully cover the mushrooms. You can heat the mushrooms and wine together in a microwave or on a stovetop, or heat the wine separately and pour it over the mushrooms. Allow them to steep for 5 to 15 minutes until they are thoroughly softened.
Rehydrating in Stock or Broth
Similarly, if your recipe includes stock or broth, you can rehydrate your dried mushrooms in it. This will also prevent flavour dilution. You will need enough stock or broth to fully cover the mushrooms. You can heat the mushrooms and stock/broth together in a microwave or on a stovetop, or heat the stock/broth separately and pour it over the mushrooms. Allow them to steep for 5 to 15 minutes until they are thoroughly softened.
You can use the leftover wine, stock or broth in your recipe or store it for later use. The soaking liquid can be added to soups, braising liquids or stir-fried vegetables.
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Rinsing after rehydration
Dried mushrooms are a versatile ingredient that can be used in a variety of dishes, from soups and stews to stir-fries and sauces. Before using dried mushrooms, it is generally recommended to rehydrate them, which involves soaking them in liquid to soften and plump them up. This process also helps to remove any dirt or grit that may be present.
After rehydrating dried mushrooms, there is some debate among cooks about whether or not to rinse them. Some people believe that rinsing the mushrooms after soaking helps to remove any residual grit or dirt, ensuring a clean and safe ingredient for cooking. This group of cooks recommends giving the mushrooms a good rinse under running water to eliminate any hidden or stubborn particles. They argue that this step does not significantly impact the flavour of the mushrooms.
On the other hand, some cooks argue that rinsing the mushrooms after rehydration can wash away some of the flavour that has been extracted during the soaking process. This group suggests that the flavour of the mushrooms is concentrated in the soaking liquid and that rinsing the mushrooms after soaking may dilute or reduce the intensity of their flavour.
However, it's important to note that the decision to rinse or not rinse may also depend on the quality of the dried mushrooms. Cheap and low-grade mushrooms tend to have more grit, and the amount of grit can vary depending on the manufacturer and their handling processes. Therefore, rinsing after rehydration may be more crucial for certain brands or types of dried mushrooms to ensure a pleasant texture and remove any unwanted particles.
Ultimately, the decision to rinse or not rinse dried mushrooms after rehydration comes down to personal preference and the specific characteristics of the mushrooms being used. If you are concerned about grit or want to ensure the mushrooms are thoroughly cleaned, rinsing is a recommended step. However, if you prioritise flavour intensity and want to preserve as much of the mushroom's essence as possible, you may choose to skip the rinsing step and instead focus on carefully straining the soaking liquid to remove any grit while retaining the flavourful broth.
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Storing the soaking liquid
The soaking liquid from dried mushrooms is full of umami and nutrition, so don't throw it away! It can be used to add flavour to stocks, soups, stews, sauces, and braises.
Before storing the soaking liquid, it's important to strain it to remove any grit. You can do this by placing a strainer over a bowl and lining it with a coffee filter or paper towel. Pour the soaking liquid into the strainer and allow it to drain through, leaving the grit behind in the filter, which can then be discarded.
Once strained, the soaking liquid can be stored in a covered container in the refrigerator for up to one week. Alternatively, it can be frozen for up to three months. This way, you can save the liquid for future use and boost the flavour of your dishes.
If you're not planning to use the soaking liquid immediately, it's best to freeze it, especially if you want to preserve its flavour. Freezing allows you to store the liquid for a more extended period, and you can thaw it whenever you need to add a mushroomy boost to your recipes.
The flavour of the soaking liquid can be quite strong, so when using it in your recipes, be careful not to overwhelm the dish. Start by adding a small amount and adjust to your taste preferences.
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Frequently asked questions
Yes, dried mushrooms need to be rehydrated before cooking. Rehydrating dried mushrooms correctly is crucial for avoiding bitterness and grime.
To rehydrate dried mushrooms, start by rinsing them in cool water to remove any dirt and debris. Then, place the mushrooms in a bowl and cover them with water —room-temperature or warm if you're in a hurry. Let the mushrooms soak for 20 to 30 minutes, or longer if they are thickly sliced or capped. Finally, strain and rinse the mushrooms to remove any remaining grit.
Yes, the mushroom soaking water can be used as a savory umami broth in soups, sauces, or other recipes. It is a great way to add extra flavor to your dish.
Dried mushrooms are a great staple to keep in your pantry as they can add a "meaty" flavor to vegan and vegetarian dishes. They are also quick and easy to use, less expensive than fresh mushrooms, and can be stored for up to six months.
