Michael Davis
Dried mushrooms are a versatile ingredient used in cooking to add a rich, savoury, umami flavour to dishes. They are available in many grocery stores and fall into two categories: Asian mushrooms like shiitake, wood ear, cloud ear, and matsutake, and European/American mushrooms like porcini, morel, trumpet, and chanterelle. The best way to reconstitute dried mushrooms is to soak them in water, which produces two culinary ingredients: the mushrooms themselves and their flavourful soaking liquid. The mushrooms can be rehydrated in hot water using a French press, or in room temperature water, which extracts less flavour from the mushrooms.
| Characteristics | Values |
|---|---|
| Purpose | To rehydrate dried mushrooms for cooking |
| Water temperature | Hot, warm, or room temperature |
| Soaking time | 20 minutes to an hour or overnight |
| Soaking method | Submerge in a bowl, use a French press, or run under the faucet |
| Cleaning | Rinse and scrub to remove grit |
| Storing | Refrigerate soaking liquid for up to a week or freeze for up to 3 months |
| Uses | Soups, stews, sauces, risotto, ramen, stir-fries, etc. |
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What You'll Learn
The best types of dried mushrooms to rehydrate
Dried mushrooms are a versatile pantry staple that can be rehydrated and used in various dishes, adding a rich, savoury note and a kick of umami flavour. While any type of dried mushroom can be rehydrated, some varieties are particularly well-suited to the process and offer exceptional flavour and texture. Here are some of the best types of dried mushrooms to rehydrate:
Shiitake Mushrooms:
Shiitake mushrooms are a variety of Asian mushrooms known for their robust flavour and meaty texture. They are often praised for their intense mushroom flavour when rehydrated. Shiitake mushrooms are versatile and can be used in a variety of dishes, including soups, stir-fries, and ramen.
Porcini Mushrooms:
Porcini mushrooms, also known as cèpes, are highly sought after for their rich, nutty flavour and earthy aroma. When rehydrated, they add a deep, savoury note to dishes. Porcini mushrooms are commonly used in Italian cuisine and pair well with pasta, risotto, and soups.
Wood Ear Mushrooms:
Wood ear mushrooms, also known as cloud ear mushrooms, are a type of edible fungus with a unique appearance and texture. They have a crunchy, chewy texture and a mild flavour. Wood ear mushrooms are commonly used in Asian cuisine, particularly in stir-fries, soups, and salads. They are excellent for adding a unique texture and mouthfeel to dishes.
Chanterelle Mushrooms:
Chanterelle mushrooms are prized for their delicate flavour and fragrant aroma. When rehydrated, they contribute a subtle earthy, nutty flavour to dishes. Chanterelle mushrooms are versatile and can be used in a variety of cuisines, including French, Italian, and Scandinavian dishes. They pair well with pasta, risotto, and creamy sauces.
Morel Mushrooms:
Morel mushrooms are known for their distinctive honeycomb-like appearance and earthy, nutty flavour. When rehydrated, they add a unique flavour and texture to dishes. Morel mushrooms are often used in French and Mediterranean cuisines, enhancing sauces, soups, and stews.
When rehydrating dried mushrooms, it is recommended to use room temperature or warm water to retain more flavour in the mushrooms themselves. The soaking liquid, or "mushroom liquor," is also highly valued for its intense flavour and can be used in stocks, soups, and sauces.
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How to clean dried mushrooms
Dried mushrooms can be cleaned in several ways, depending on the type of mushroom and how dirty they are.
If the mushrooms are cultivated, they are likely to be fairly clean already, as they are grown in sterile environments. In this case, you can simply brush off any dirt with a dry towel or mushroom brush.
If the mushrooms are wild, they are more likely to be dirty and may even contain small insects. Wild mushrooms should be washed with water. One method is to fill a large bowl with water, add the mushrooms, and swirl them around to loosen any dirt. Then, remove the mushrooms and pat them dry with a towel. Make sure not to soak the mushrooms for too long, as they are porous and will absorb water, affecting their texture and flavour.
Another method for cleaning wild mushrooms is to place them in a colander and spray them with water, brushing away any dirt with your fingers. Then, place the mushrooms on a dry towel and pat them dry.
Morel mushrooms, which have a honeycomb-like texture, can be particularly tricky to clean. It is recommended to use a combination of brushing and washing. Brush the outside of the morels with a brush, then cut them in half lengthwise. Place the morels in a bowl of cool water and swirl to remove any remaining dirt. Finally, lay the morels on a towel to dry.
Chanterelle mushrooms, another type of wild mushroom, may also carry insects, especially in the summer. To clean them, add salt to a bowl of water and soak the chanterelles for 20 minutes. Then, drain the water and repeat the process.
It is important to note that wild mushrooms should never be served raw, as they may contain critters like slugs and snails. Cooking them thoroughly ensures there is no risk of contamination.
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The best water temperature for rehydrating mushrooms
Dried mushrooms are a versatile pantry staple, adding a rich, meaty, savoury note to your dishes. They can be rehydrated and used in soups, stews, broths, and pastas. The best water temperature for rehydrating mushrooms depends on the type of mushroom and how much time you have.
If you are in a hurry, hot water will speed up the rehydration process. Place the dried mushrooms in a bowl of hot water for 15 to 30 minutes. You can also use a French press, which keeps the mushrooms fully submerged in hot water and allows you to press even more flavour out of them after they soak. However, hot water will affect the mushrooms' flavour and texture, and they may end up tasting bland and rubbery.
For better flavour and texture retention, use room temperature water. Soak the mushrooms for 20 to 30 minutes, or until softened. The exact soaking time will depend on the thickness of the caps. You can also try cold water, especially if you are rehydrating shiitake mushrooms, as it helps them retain their flavour.
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How long to soak dried mushrooms
Dried mushrooms are a versatile ingredient that can be rehydrated and used in soups, stews, broths, and more. The soaking time for dried mushrooms varies depending on the size and thickness of the mushrooms and the desired level of flavour and texture.
Thinly sliced mushrooms will typically rehydrate in 20 to 30 minutes. However, thicker and whole cap mushrooms may take longer, and recipes that call for a more intense flavour and luxurious texture recommend soaking for six to eight hours or more. For example, one source suggests soaking dried shiitake mushrooms for eight hours or more to achieve mushrooms that are "deeply flavored, amazingly firm, and velvety when cut".
If you are short on time, you can use warm or hot water to speed up the rehydration process. However, using hot water may cause the mushrooms to lose some of their flavour to the soaking water. Additionally, some sources claim that hot water can result in weirdly chewy-hard mushrooms.
To ensure your mushrooms are fully submerged during the soaking process, you can use a French press or weigh them down with a plate.
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How to use the mushroom soaking liquid
The mushroom soaking liquid, also known as mushroom dashi, is packed with umami and guanylate, which boosts the umami of other ingredients. It can be used in a variety of ways:
Soups, Stews, and Broths
The mushroom soaking liquid can be used as a flavourful base for soups, stews, and broths. It can be added directly to the pot during cooking or used to cook rice or noodles, which can then be added to the soup or stew.
Sauces and Gravies
The liquid can also be used as a base for sauces and gravies. For example, it can be used to make a mushroom sauce for Jagerschnitzel or a creamy mushroom sauce for pasta.
Marinades
The mushroom liquid can be used as a marinade for meats, vegetables, or tofu. It will impart a savoury, umami flavour to the marinated ingredients.
Stocks and Braises
The liquid can be added to stocks or used as a base for braising meats or vegetables. It will enhance the flavour of the stock or braise and add depth to the dish.
Storage
The mushroom soaking liquid can be stored in the refrigerator for up to one week or frozen for up to three months. It is advisable to strain the liquid through a coffee filter or paper towel to remove any dirt or sediment before storing.
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Frequently asked questions
The best way to rehydrate dried mushrooms is to simply soak them in water. You can use warm or hot water to speed up the process, but room temperature water will also work and may extract less flavour from the mushrooms. Once the mushrooms are tender, they can be strained and chopped before being added to your recipe.
The amount of time required to soak dried mushrooms varies depending on the type and size of the mushroom. Smaller mushrooms will only need a few minutes to rehydrate, while larger varieties may take up to an hour.
The soaking liquid from rehydrated mushrooms can be used in soups, stews, sauces, pâtés, and gratins. It can also be stored in the refrigerator for up to a week or frozen for up to three months.
