John Miller
Dried mushrooms are a versatile and flavourful ingredient used in cooking. They are often used to add a rich, meaty, savoury note to dishes and are high in umami. The process of reconstituting dried mushrooms is simple: they are soaked in water, wine, stock, or milk. This produces both the reconstituted mushrooms and a flavourful broth that can be used in soups, stews, sauces, pâtés, and gratins. The mushrooms should be soaked until they are tender, and the broth should be strained to remove any grit. The soaking time will vary depending on the size and thickness of the mushrooms.
| Characteristics | Values |
|---|---|
| Purpose | Reconstituting dried mushrooms produces two things: the mushrooms themselves and their flavorful soaking liquid. |
| Soaking liquid | Water, broth, wine, or stock. |
| Soaking temperature | Warm or hot water. Room temperature water may extract less flavor from the mushrooms. |
| Soaking time | Depends on the size and thickness of the mushrooms. Anywhere from a few hours to 5-15 minutes until they're thoroughly softened. |
| Grit | Dried mushrooms are notoriously gritty. The grit will fall to the bottom of the bowl. Pour the liquid carefully, leaving the grit behind, or strain the broth through a coffee filter or paper towel. |
| Cleaning | Some insist on scrubbing reconstituted mushrooms with salt and flour until washing provides no staining residue indicative of dirt or other foreign material. |
| Cooking | Rehydration is the first step to cooking with dried mushrooms. Our human stomachs lack the enzyme to digest chitin, so it's important to thoroughly cook mushrooms after rehydrating them. |
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What You'll Learn
Soak in water, wine, stock, or milk
Dried mushrooms can be reconstituted by soaking them in water, wine, stock, or milk. This process is simple but can be time-consuming, and there are several factors to consider, such as the amount of water used, the duration of soaking, and the temperature of the liquid.
Firstly, it is important to use enough liquid to cover the mushrooms completely. The amount of water needed will depend on the quantity of mushrooms being soaked; for larger amounts, it may be necessary to use a combination of water and a more flavourful liquid, such as stock or wine.
The mushrooms should be soaked in a bowl, and it is generally recommended to use warm or hot water. Room temperature water can also be used and may result in less flavour being extracted from the mushrooms, leaving more intense mushroom flavour in the fungi itself. However, warm or hot water will speed up the rehydration process.
The soaking time will vary depending on the size and thickness of the mushrooms and the temperature of the liquid. In general, the mushrooms should be soaked for a minimum of a few hours, and up to 15 minutes if the mushrooms and liquid are heated together.
It is worth noting that the soaking liquid becomes infused with the flavour of the mushrooms and can be used in cooking to add a boost of mushroom essence to soups, stews, sauces, and more. Therefore, it is advisable to strain the liquid through a coffee filter or paper towel to remove any grit released from the mushrooms during soaking.
While water is the most common liquid used for reconstituting mushrooms, some recipes may benefit from using wine or stock instead. This is especially useful if these ingredients are already in the recipe, as it ensures that the flavours are not diluted. Additionally, certain mushrooms, like bolet, may produce better results when soaked in warm milk.
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Remove grit
Dried mushrooms are a versatile ingredient, but they can be gritty. This grittiness can ruin a dish, and it can be challenging to remove. However, there are several techniques to minimise grit and ensure your mushrooms are tasty and enjoyable.
Firstly, it is important to choose good-quality mushrooms. Cheap and low-grade mushrooms tend to have more grit, so opt for a reputable brand. The amount of grit can vary from manufacturer to manufacturer, so it may be worth experimenting with different brands to find the best option.
Next, the soaking process can help to remove grit. Start by weighing your mushrooms and placing them in a bowl. Cover them generously with room-temperature or warm water and gently push them down to ensure they are fully submerged. You can use a saucer or a French press plunger to keep them submerged. Soaking time will depend on the type of mushroom and the thickness of the slices. Thinly sliced mushrooms will usually rehydrate in 20-30 minutes, while thicker or whole cap mushrooms may take longer. If you are in a hurry, you can use hot water, but this may affect the flavour and texture of your mushrooms.
After soaking, strain the mushrooms through a coffee filter, paper towel, or cheesecloth-lined sieve. This will help to remove any fine mushroom dust or grit that may be present. You can also strain the mushroom-soaking liquid through the lined sieve to remove any grit and create a smooth, flavourful broth.
Finally, give the mushrooms a good rinse under running water to remove any remaining grit. Some people believe that rinsing washes away flavour, but others argue that it is necessary to ensure all the grit is removed.
By following these steps, you can effectively minimise the grit in your dried mushrooms and enjoy their rich, earthy flavour in your dishes.
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How long to soak
The soaking time for dried mushrooms depends on their size and thickness. Thinly sliced mushrooms will be rehydrated in 20 to 30 minutes, while thicker and whole cap mushrooms may take longer. For example, sliced shiitake mushrooms will have a faster soaking time than whole shiitake caps. However, it is important to note that using hot water to rehydrate mushrooms may reduce the time required to soften them but may also extract more of their flavor.
To ensure that the mushrooms are fully rehydrated, it is recommended to soak them for a few hours. Some sources suggest that sliced shiitake mushrooms require 15 minutes to rehydrate, while 30 minutes are needed for them to soften slightly, and 2 hours for them to become spongy yet still firm. For deeply flavored, firm, and velvety shiitake mushrooms, it is recommended to soak them for 8 hours or more.
If you are in a hurry, you can use hot water to speed up the rehydration process. However, it is important to note that this may affect the texture of the mushrooms, making them weirdly chewy and hard. Additionally, hot water may extract more of the mushroom's flavor, resulting in less flavorful mushrooms and a darker soaking broth.
When using room temperature water, it is recommended to soak the mushrooms for at least 6 hours to achieve the best flavor, aroma, and texture. You can even soak them for up to 24 hours if desired. It is also suggested to place the mushrooms gill-side down during soaking.
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Use the mushroom liquid
The liquid used to reconstitute dried mushrooms is flavourful and can be used in soups, stews, sauces, pâtés, and gratins. It can be added to a dish to boost its mushroom essence. The liquid can be infused with the earthy flavour of the mushrooms, enhancing the final dish.
The soaking water will contain mushroom grit, so it is important to strain the liquid before using it. This can be done by carefully pouring out the water, leaving the grit behind in the bowl, or by straining the liquid through a coffee filter or paper towel.
When reconstituting dried mushrooms, it is recommended to use enough liquid to fully cover them. This can be warm water, broth, milk, wine, or stock. The mushrooms and liquid can be heated together, or the liquid can be heated separately and poured over the mushrooms. The mushrooms should then be allowed to steep until they are softened.
For dishes that call for reconstituted dried mushrooms as well as wine or stock, it is recommended to soak the mushrooms in the wine or stock instead of water. This maximises flavour and efficiency, as the flavours will not become diluted.
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Cooking after reconstitution
After reconstituting dried mushrooms, it is important to cook them thoroughly. This is because all mushrooms worth rehydrating for cooking contain chitin, a substance that human stomachs cannot digest.
The reconstituted mushrooms and their soaking liquid can be used in soups, stews, sauces, pâtés, and gratins. The soaking liquid adds a boost of mushroom essence to these dishes. The mushrooms themselves become soft and intensely flavoured after reconstitution, so even a small amount will add enormous flavour to a dish.
When cooking with reconstituted mushrooms, it is best to chop them before adding them to your dish. You can also simmer reconstituted mushrooms in butter to make them tender and savoury—this works well when serving them with steak or rice.
If you are using dried mushrooms in a recipe that includes wine or stock, you can soak the mushrooms in these liquids instead of water. This will infuse the liquid with the earthy flavour of the mushrooms, adding even more flavour to your dish.
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Frequently asked questions
The best way to reconstitute dried mushrooms is to soak them in water. The mushrooms will need to be soaked for a few hours, and room temperature, warm, or hot water can be used.
The mushrooms should be fully submerged in water.
After soaking, the mushrooms should be strained to remove any remaining grit. The soaking water can be strained through a coffee filter or paper towel to separate the grit from the mushroom broth.
The soaking time will depend on the size and thickness of the mushrooms. They should be soaked until they are tender, which usually takes between five and 15 minutes.
If your recipe includes wine or stock, the mushrooms can be soaked in those liquids instead of water for added flavor. Alternatively, mushrooms can be simmered in butter or soaked in warm milk.
