Emily Johnson
Dried mushrooms are a handy way to add the flavour of wild mushrooms to your dishes. They are less expensive than fresh mushrooms and are easily available in most grocery stores. The process of rehydrating dried mushrooms is simple: cover them with water and soak them until they're tender. The soaking time varies depending on the type and size of the mushroom. Most thinly sliced mushrooms will be rehydrated in 20 to 30 minutes, but thicker mushrooms like shiitake caps may take longer. It's important to note that the flavour of the mushroom is mostly in the soaking liquid, so be sure to use it in your dish as well!
How to Rehydrate Dried Mushrooms
| Characteristics | Values |
|---|---|
| Temperature of water | Cold, room temperature, or hot water |
| Soaking time | 20 minutes to 8 hours or more |
| Use of other liquids | Milk or olive oil |
| Use of additives | Sugar, salt, or flour |
| Use of equipment | French press or coffee filter |
| Use of the soaking liquid | Use in recipes, store in the refrigerator for a week, or freeze for up to 3 months |
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What You'll Learn
Soaking time: a few hours, or 20 minutes with hot water
The soaking time for dried mushrooms depends on the type of mushroom and the temperature of the water. Thinly sliced mushrooms will be ready to use in about 20 to 30 minutes when soaked in room-temperature water. However, if you use hot water, the soaking time can be reduced to 15 to 20 minutes.
To speed up the process, it is recommended to use hot water rather than warm or room-temperature water. Hot water will rehydrate thinly sliced mushrooms, such as wood ears and black fungus, in as little as 10 minutes. For thicker mushrooms, hot water can reduce the soaking time to 30 minutes or less.
If you are not in a hurry, some people recommend soaking dried mushrooms in room-temperature water for a few hours. This is because the mushrooms will absorb more flavour when soaked in room-temperature water. However, it is important to note that the colder the water, the longer it takes to rehydrate the mushrooms.
To ensure that the mushrooms are fully submerged in the water, you can use a French press or place a smaller bowl inside a larger bowl to keep the mushrooms under water.
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Water temperature: room temperature or hot
The water temperature you use to rehydrate dried mushrooms is a matter of some debate. Some sources recommend using room-temperature water, while others suggest that hot water will speed up the rehydration process.
Using room-temperature water to rehydrate dried mushrooms is a good option if you want to avoid extracting too much of the mushrooms' flavor into the soaking water. This method can also be used to achieve the "slow-soak" method recommended by some chefs, which involves soaking the mushrooms for eight hours or more to develop a deeper flavor and more tender texture. However, room-temperature water may take longer to rehydrate your mushrooms, especially if they are thickly sliced or capped.
On the other hand, using hot water will help to soften the mushrooms more quickly. This is a good option if you are in a hurry. However, it's important to note that using hot water will cause more of the mushrooms' flavor to be extracted into the soaking water. This may result in mushrooms that are less flavorful.
Some people also recommend using warm water, which falls somewhere in the middle. Soaking your mushrooms in warm water for a few hours will usually do the trick.
It's worth noting that the type and size of mushroom you're using will also affect the rehydration time. For example, thinly sliced mushrooms will typically rehydrate in 20 to 30 minutes, while larger mushrooms may take much longer.
In terms of technique, the process is relatively simple. Place your dried mushrooms in a bowl and cover them generously with water. Gently push on the mushrooms to submerge them, and let them soak until they are tender. You can also use a French press to rehydrate your mushrooms, which makes it easy to separate the mushrooms from the soaking liquid.
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Cleaning: scrub with salt and flour, or rinse
When it comes to cleaning dried mushrooms, there are a few methods you can use. One popular method is to scrub them with salt and flour. This process involves reconstituting dried mushrooms by soaking them in water until they are tender. Once they are soft, scrub them with a mixture of salt and flour until the water no longer shows any staining residue indicative of dirt or other foreign material.
If you are concerned about the mushrooms absorbing too much water, you can try a quicker method. Simply rinse the mushrooms with cool water and pat them dry with paper towels or a clean kitchen towel. Be sure not to soak the mushrooms for too long, as they are like little sponges and will absorb the water. A quick rinse should be enough to remove any dirt and insects.
If you are dealing with sliced or chopped mushrooms, give them a shake in a colander to loosen any dirt, then rinse them quickly before cooking. If you are using wild mushrooms or foraged mushrooms, it is especially important to check for tiny bugs and dirt. Soaking wild mushrooms in salted water for about 20 minutes can help evict any tiny creatures and remove stubborn grit.
Another option is to use a mushroom brush, a soft-bristled toothbrush, or a baby brush to gently scrub away any dirt or debris. This method is ideal for wild mushrooms or foraged mushrooms, as it helps remove dirt without damaging the product.
Remember, the level of cleaning required will depend on the source of your dried mushrooms. If you harvested and dehydrated them yourself, you will have a better idea of how clean they are. If you purchased them from a store, they are likely to be fairly clean, but it is always a good idea to give them a quick rinse or scrub to remove any residual grit.
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Use the soaking water for extra flavour
The soaking water from rehydrated dried mushrooms can be used to add extra flavour to your dish. The water will have absorbed the mushrooms' flavour, creating a broth that can be used in soups, stews, or any dish that needs a kick of umami flavour.
The flavour of the soaking water will depend on the type of mushroom used. Some mushrooms, such as shiitake, are known for strongly flavouring the water. Other mushrooms, such as morel, porcini, and hericium, are said to have a pleasant taste even when raw, so their soaking water is also likely to taste good.
To use the soaking water in your dish, simply strain the liquid to remove any debris, then add it to your recipe as you would any broth or stock. You can also save the soaking water for later use by storing it in a covered container in the refrigerator for up to a week, or in the freezer for up to three months.
If you want to enhance the flavour of the soaking water even more, you can use a French press to rehydrate your mushrooms. Place the mushrooms in the press, cover them with warm water, and let them sit for 20 to 30 minutes. Then, slowly press down on the plunger to extract more flavour from the mushrooms.
Another option is to soak the mushrooms directly in wine, stock, or broth instead of plain water. Warming up the liquid first will make rehydration easier. This method will infuse your mushrooms with extra flavour, and you can also use the leftover liquid to flavour your dish.
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Use milk instead of water for rehydrating
While dried mushrooms are typically rehydrated in water, some people prefer to use milk. Here are some tips for rehydrating dried mushrooms using milk:
Temperature and Timing
The temperature of the milk and the soaking time can vary depending on the type and size of the mushrooms. Smaller, thinly sliced mushrooms will rehydrate faster, usually within 20 to 30 minutes. For thicker mushrooms, like whole shiitake caps, a longer soak of around 8 hours or more is recommended. Using warm or hot milk will speed up the rehydration process, but room-temperature milk can also be used.
Grit and Cleaning
Dried mushrooms may have residual grit or dirt, so it is important to clean them before rehydrating. Inspect the mushrooms for any visible dirt and rinse them under running water to remove any stubborn grit. After soaking, the mushrooms can be rinsed again to ensure all grit is removed.
Flavour and Usage
Rehydrating mushrooms in milk can add a creamy flavour to the mushrooms and make them more aromatic. The milk-soaked mushrooms can be sautéed or fried and added to various dishes, such as pasta, risotto, or ramen. The milk used for soaking can also be incorporated into recipes, adding a mushroomy flavour to sauces or soups. However, it is important to note that the mushrooms themselves may not be as flavourful as fresh mushrooms, so combining them with fresh mushrooms can provide a better taste profile.
Storage
The milk used for soaking can be stored in the refrigerator for up to a week or frozen for up to 3 months. This allows for later use in recipes, adding flavour to dishes that call for milk or cream.
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Frequently asked questions
The soaking time depends on the type and size of the mushroom. Thinly sliced mushrooms will be rehydrated in 20 to 30 minutes. For thicker mushrooms, like whole shiitake caps, it is recommended to soak them for 8 hours or more.
The most common method is to use room temperature water. Warm or hot water will soften the mushrooms more quickly, but more of their flavor will be extracted into the water. Some people also use milk instead of water for rehydrating mushrooms.
Cover the mushrooms with water and gently push on them to submerge them.
The soaking liquid can be strained and used in your recipe, or stored in the refrigerator for about one week or in the freezer for up to 3 months.
