Laura Smith
Dried mushrooms are a versatile ingredient that can be used to add depth to a variety of dishes. They are often used in Asian and European cuisines and can be purchased at most grocery stores. Before using dried mushrooms, they must be rehydrated by soaking them in water, which will also produce a flavorful mushroom broth that can be used in soups, stews, sauces, and more. After rehydrating, it is important to cook the mushrooms thoroughly as rehydrating is not the same as cooking. Dried mushrooms can be ground into a powder and used as a seasoning, or they can be rehydrated and added to dishes such as pasta, risotto, or soup. They are a great way to add savouriness and texture to your meals!
How to Consume Dried Mushrooms
| Characteristics | Values |
|---|---|
| Rehydration | Use hot or warm water to rehydrate dried mushrooms. The soaking time varies from 15 minutes to 8 hours or more. |
| Cleaning | Rinse the mushrooms under running water to remove grit and dirt. Some recommend scrubbing with salt and flour. |
| Storage | Store dried mushrooms in a well-sealed container in a dark, dry place, such as a cupboard or freezer. They can last for a year or more. |
| Uses | Use dried mushrooms in soups, stews, sauces, risottos, pasta, rubs, spice blends, broths, and more. |
| Types | Common types include shiitake, wood ear, cloud ear, matsutake, porcini, morel, trumpet, and chanterelle. |
| Grit | Cheap and low-grade mushrooms tend to have more grit. Soaking and rinsing can help remove most of it. |
| Health Benefits | Mushrooms are packed with nutrients and have a savoury, umami flavour. They are easy to cook with and can be used to add depth to dishes. |
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What You'll Learn
Rehydrating dried mushrooms
The next step is to rehydrate the mushrooms by soaking them in water. The water temperature is a matter of debate, with some sources recommending room temperature water, while others suggest using hot or warm water. Using room temperature water is said to extract less flavour from the mushrooms, leaving more of the mushroomy taste intact. However, warm or hot water may be preferred when rehydrating thicker mushrooms, such as whole shiitake caps, as it can help speed up the softening process.
The amount of water used should be just enough to cover the mushrooms when submerged. This can be achieved by placing a smaller bowl inside a larger bowl, ensuring that all the mushrooms are underwater. The soaking time can vary depending on the type of mushroom and their thickness, but generally, it can range from 15 minutes to 30 minutes, or even up to 8 hours for a deeper flavour.
After soaking, the mushrooms should be strained to remove any residual grit, and the soaking liquid can be reserved for use in soups, stews, sauces, or stocks. It is important to note that rehydrating mushrooms is not the same as cooking them, and they should be thoroughly cooked before consumption.
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Removing grit from dried mushrooms
Dried mushrooms are a versatile ingredient that can be used in a variety of dishes, from soups and stews to sauces and pâtés. However, one of the biggest challenges when cooking with dried mushrooms is grit. It only takes a tiny amount of grit to ruin a dish, and it can be difficult to remove, leading some cooks to give up on dried mushrooms altogether.
Cheap and low-grade mushrooms tend to have more grit, and the amount can vary from manufacturer to manufacturer, so it's important to purchase your mushrooms from a reliable source or find a brand that you trust.
- Start by covering the mushrooms with room-temperature water. You can use hot water if you're in a hurry or if you're dealing with thickly sliced or capped mushrooms, but room-temperature water is believed to extract less flavor from the mushrooms. Soak the mushrooms for 20 to 30 minutes, or longer if they are thick or whole-capped.
- After soaking, remove the mushrooms from the liquid and rinse them under cold, running water. Feel for any grit and loosen and rinse it away.
- To remove any remaining grit from the soaking liquid, strain it through a paper towel-lined strainer or a coffee filter. You can use this flavorful liquid in your dishes as well.
- If, after all these steps, there is still some grit stuck in the stems, you can lightly rub it off with your fingers under running water.
- If you're dealing with very stubborn grit, you can try using a slow cooker. Put the dried mushrooms in a slow cooker with plain water for 7 hours on low. This method is said to remove 99% of the grit.
By following these steps, you can effectively remove grit from dried mushrooms and enjoy their rich, savory flavor in your dishes.
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Storing dried mushrooms
Firstly, it is essential to keep dried mushrooms away from heat and moisture, as these elements are their greatest enemies. Therefore, avoid storing them in warm places like cupboards, cabinets, or pantries, as this will shorten their shelf life. Instead, opt for a cool, dry, and dark location.
Secondly, choose an appropriate container for storage. Glass jars, vacuum-sealed plastic bags, or airtight containers are ideal. These containers help to keep the mushrooms dry and prevent moisture from causing deterioration. If using a glass or plastic container, ensure it has a tight-fitting lid to keep out moisture. Freezer bags are another excellent option, as they allow for maximum cold storage, which helps extend the mushrooms' freshness.
Additionally, it is beneficial to use desiccants like silica gel packs to ensure your mushrooms remain dry. These can be placed inside the storage container to absorb any residual moisture. Marking the date of purchase or harvest on the container is also a good practice, enabling you to track the shelf life and consume the mushrooms before they degrade naturally.
Finally, for those who prefer to cook mushrooms before drying them, freezing is an option. Clean and sauté the mushrooms with butter, salt, and pepper, then cool and place them in quart-sized freezer zip bags. By freezing them flat on a cookie sheet, you'll find they store well and thaw quickly when needed.
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Using mushroom-soaking water
The soaking water from dried mushrooms is a flavorful liquid that can be used in cooking. It is especially useful for adding umami flavor to dishes. The water can be used in soups, stews, sauces, pâtés, and gratins. It can also be used as a substitute for chicken stock in recipes, or as a base for an oyster-flavored sauce.
When reconstituting dried mushrooms, it is recommended to use room temperature water as it extracts less flavor from the mushrooms, leaving more mushroomy flavor in the actual mushroom. However, if you are in a hurry, you can use hot water, especially for thickly sliced or capped mushrooms. The mushrooms should be soaked for around 20-30 minutes, or until softened.
After soaking, some people recommend rinsing the mushrooms under running water to remove any residual grit. However, others believe that rinsing washes away the flavor. If you choose to rinse, be sure to taste one of the mushrooms before adding it to your dish to ensure the flavor is still adequate.
The soaking water from the mushrooms can be dark and strongly flavored, so it should be used carefully to avoid overwhelming the dish. It can be added to the recipe in small quantities or diluted with other liquids to adjust the flavor as needed.
Overall, the mushroom-soaking water is a valuable byproduct of reconstituting dried mushrooms and can be used in various dishes to enhance their flavor.
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Dried mushroom recipes
Dried mushrooms are a versatile ingredient that can be used in a variety of recipes. Before using dried mushrooms, it is important to rehydrate them by soaking them in water. The water used for soaking will also be infused with mushroom flavour and can be used in recipes such as soups, stews, sauces, and stocks.
Risotto: Dried mushrooms, especially porcini, are commonly used in risotto. To prepare the mushrooms, soak them in hot water for about 30 minutes, then chop them up and add them to your risotto near the end of cooking. You can also use the mushroom-infused water in place of some of the stock called for in the risotto recipe.
Pasta: Try making a mushroom pasta sauce by rehydrating dried mushrooms and then cooking them with garlic in olive oil. Add some fresh mushrooms and the mushroom-infused water, then serve over pasta with Parmesan cheese.
Soup: Dried mushrooms can be used to make a variety of soups, including Russian mushroom soup and wild mushroom bisque. Simply rehydrate the mushrooms and add them to your soup recipe, along with the mushroom-infused water for extra flavour.
Rubs and Crusts: Dried mushrooms can be ground into a powder and used as a rub or crust for meat or fish. Try a simple rub like lobster mushroom-crusted walleye or get creative with combinations like venison chops with a black trumpet crust.
Sourdough: Dried mushrooms can also be used in baking. For example, you can add mushroom powder to a sourdough recipe for a unique flavour.
Remember to cook dried mushrooms thoroughly after rehydrating them, as the human stomach lacks the enzyme to digest chitin, a substance found in mushrooms worth rehydrating for cooking purposes.
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Frequently asked questions
Put the dried mushrooms in a bowl and cover them with hot water. Let them soak for 15 minutes to a few hours, or until they are tender and there are no dried bits left. For thicker mushrooms, you may need to soak them for longer, and hot water may help speed up the process.
After rehydrating the mushrooms, some people recommend rinsing them under running water to remove any residual grit. Then, chop the mushrooms and add them to your dish. Remember, rehydrating is not the same as cooking, so make sure to cook the mushrooms thoroughly.
Dried mushrooms are very versatile and can be used in soups, stews, sauces, pâtés, gratins, risottos, and more. They can also be powdered and used as a rub or seasoning.
