Sarah Brown
Dried mushrooms are a versatile and flavourful ingredient that can be used in a wide variety of dishes. They are often used in cooking because of their long shelf life, bold flavour, and usefulness in a wide variety of recipes. Before cooking, dried mushrooms need to be reconstituted with water, which produces two wonderful things: the mushrooms themselves and their flavorful soaking liquid. The mushrooms can then be boiled and used in soups, stews, sauces, stir-fries, casseroles, or any number of delectable recipes.
How to Boil Dried Mushrooms
| Characteristics | Values |
|---|---|
| Quantity of mushrooms | 8 to 12 ounces (230 to 340 g) |
| Type of pan | Medium or large sauté pan |
| Pan conditions | Clean and large enough to hold mushrooms and water |
| Butter | 1 US tbsp (15 mL) |
| Salt | 1 tsp (4.9 mL) |
| Butter substitute | 1 tablespoon (15 mL) of cooking oil (olive, avocado, or coconut oil) |
| Water temperature | Boiling |
| Water quantity | Enough to cover the mushrooms |
| Soaking time | 5-30 minutes, depending on the mushroom type |
| Soaking liquid | Chicken broth, beef broth, or vegetable broth |
| Straining | Through a coffee filter, paper towel, or cheesecloth |
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What You'll Learn
Soak in warm water for 5-30 minutes
Dried mushrooms are a versatile and flavourful ingredient to have in your pantry. They can be used in soups, stews, sauces, stir-fries, casseroles, and more.
To reconstitute dried mushrooms, you need to soak them in water. The general recommendation is to use warm water, although room temperature water will also work. The amount of water should be just enough to completely submerge the mushrooms. For every ounce of dried mushrooms, you can use one cup of water.
The mushrooms will float a little, so they won't be completely submerged. That's alright. Just give them a stir every now and then. Let the mushrooms sit in the water for 5 to 30 minutes, depending on the variety. Dried porcini mushrooms, for example, take about 5 to 10 minutes to soften, while shiitake mushrooms can take up to 30 minutes. Keep an eye on the mushrooms and remove them from the water when they stop growing. If you let them sit for too long, they may become mushy and lose some of their flavour.
After soaking, the mushrooms should be soft and pliable. You can then strain the mushrooms to remove any grit. Line a fine-mesh sieve with a coffee filter, paper towel, or cheesecloth. Place a bowl under the sieve to catch the tasty mushroom juices! Pour the mushrooms and the liquid through the lined sieve.
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Rinse to remove grit
Dried mushrooms are a great ingredient to have in your pantry. They are versatile and can be used in soups, stews, sauces, pâtés, and gratins. However, one of the biggest challenges with dried mushrooms is grit. It only takes a tiny amount of grit to ruin a dish. Cheap and low-grade mushrooms tend to have more grit, and the amount can vary from manufacturer to manufacturer.
To remove the grit from dried mushrooms, start by weighing the mushrooms and placing them in a bowl. Cover the mushrooms generously with water and gently push on them to submerge them. Thinly sliced mushrooms will rehydrate in 20 to 30 minutes, while thicker and whole-cap mushrooms may take longer. You can speed up the process by using hot water, but room temperature water is recommended to retain more of the mushroom's flavour.
Once the mushrooms have softened, remove them from the water. It is important to reserve the liquid, as it is flavourful and can be used in cooking. However, the liquid should be strained to remove any remaining grit. You can use a coffee filter, paper towel, or cheesecloth to strain the liquid.
Finally, rinse the mushrooms under cold, running water to remove any hidden or stubborn grit. You can feel for any grit and loosen it to ensure it is thoroughly rinsed away. After rinsing, the mushrooms can be cooked as desired.
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Strain the mushrooms
Once the mushrooms have been soaked, it's time to strain them. Straining the mushrooms is a crucial step in removing any fine mushroom dust or grit that may be present, ensuring a smooth and pleasant texture in the final dish. Here is a step-by-step guide to effectively strain your rehydrated mushrooms:
Prepare Your Straining Setup:
Line a fine-mesh sieve or colander with a coffee filter, paper towel, or cheesecloth. This lining is essential for capturing the tiny particles of mushroom dust and grit. Place the lined sieve over a bowl to catch the mushroom liquid, also known as the soaking liquid or broth. This liquid is flavourful and can be used in soups, stews, sauces, or other dishes.
Pour the mushrooms and their soaking liquid through the prepared sieve. The liquid will pass through the sieve, leaving the mushrooms in the sieve. This step ensures that any remaining grit or sediment is captured by the filter, resulting in clean and ready-to-use mushrooms.
Rinse the Mushrooms:
After straining, it is a good idea to give the mushrooms a quick rinse under cold water. This extra step helps ensure that any remaining grit or dust is washed away. It also helps to stop the cooking process and cool down the mushrooms, making them easier to handle.
Prepare the Mushrooms for Cooking:
Once strained and rinsed, the mushrooms are almost ready for cooking. Finely chop the mushrooms as per your recipe's instructions. Some recipes may call for specific cuts or sizes, so refer to your chosen recipe for guidance. Remember to cook the mushrooms before consuming them, as they are not meant to be eaten raw.
Store the Mushroom Liquid:
Don't discard the mushroom liquid! This flavourful broth can be used to enhance your dishes. If you're not using it immediately, simply pour it into a container, cover it, and store it in the freezer. It will keep indefinitely and can be added to soups, stews, sauces, or any dish that could benefit from an extra savoury touch.
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Use the mushroom broth
Now that you've made your mushroom broth, what can you do with it? Well, this versatile broth can be used in a multitude of ways.
Firstly, it's a great base for soups and stews. It adds a depth of flavour to these dishes, with its rich, earthy, umami taste. It's perfect for vegan ramen, for example, or a mushroom and wild rice soup. It can also be used in place of vegetable broth in any recipe, adding a darker colour and a savoury note.
Secondly, it's a great addition to sauces. The broth can be used as a base for a creamy mushroom sauce, or added to a pasta sauce for an extra boost of flavour. It can also be blended with herbs and spices to make a delicious sauce for gnocchi.
Thirdly, it can be used in risottos and rice dishes. Mushroom risotto is a classic, but you could also try a mushroom rice dish with added fajitas for a meaty, plant-based option.
Finally, the broth can be frozen and kept for later use. So, if you have some left over, don't throw it away! Freeze it and use it to add flavour to a whole host of future dishes.
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Chop and cook before eating
Dried mushrooms are a versatile ingredient that can be used in a variety of dishes, from soups and stews to scrambled eggs and sauces. Before cooking dried mushrooms, it's important to rehydrate them by soaking them in liquid. You can use water, or for extra flavour, try chicken, beef, or vegetable broth. The amount of liquid you'll need depends on the type of mushroom and your desired concentration of flavour. A good rule of thumb is to use one cup of liquid per ounce of dried mushrooms.
To rehydrate your mushrooms, start by placing them in a bowl and covering them with the boiling liquid of your choice. Let them sit until they are soft and pliable, which can take anywhere from 5 to 30 minutes, depending on the type of mushroom and the desired concentration of flavour. For example, dried porcini mushrooms will only need about 5 to 10 minutes, while dried shiitake mushrooms can take up to 30 minutes. If you're short on time, you can also try microwaving the mushrooms in water and letting them steep.
Once your mushrooms have rehydrated, it's time to chop and cook them. Drain the mushrooms and finely chop them, or cut them into quarters or slices, depending on your recipe. You can also tear the mushrooms into similar-sized pieces if you prefer. If you're using portobello mushrooms, you may want to remove the gills with a spoon, as they can excrete a dark liquid when cooked.
Now it's time to cook your mushrooms. Heat some olive oil in a large, wide skillet over medium heat. Add the mushrooms in a single layer and cook without moving them until they are browned on one side, which should take about 3 to 5 minutes. Then, stir and cook for another 3 to 5 minutes, or until they are golden brown on all sides.
Finally, season your mushrooms to taste. You can add salt and pepper, stir in some soy sauce, or add fresh herbs, garlic, or lemon zest for extra flavour. You can serve the mushrooms as a side dish or use them as an ingredient in your favourite recipes.
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Frequently asked questions
The first step is to rinse the mushrooms thoroughly and place them in a bowl.
After rinsing, cover the mushrooms with water. Let them sit for 5-30 minutes, depending on the type of mushroom.
Yes, you can use hot water, but lukewarm or room-temperature water is recommended to retain more flavour.
The mushrooms are ready when they are soft and pliable. Be careful not to let them sit for too long, or they may become mushy and lose flavour.
The leftover liquid can be used as a flavourful broth in soups, stews, sauces, and other dishes. You can strain it through a coffee filter or cheesecloth to remove any remaining grit.
