Emma Wilson
Dried mushrooms are a versatile and flavourful ingredient used in cooking. They can be rehydrated and used in soups, stews, broths, stir-fries, and more. The process of rehydrating dried mushrooms involves soaking them in water, which can be done at room temperature, with hot water, or even in a microwave. The soaking liquid, which takes on a lot of mushroom flavours, can also be used in cooking. However, one challenge with dried mushrooms is that they can be gritty, and it is important to thoroughly clean and prepare them before rehydration and cooking.
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What You'll Learn
Soak in cold water overnight
Drying mushrooms is a great way to preserve them for long-term storage. Mushrooms should be "cracker dry", meaning they snap easily and break apart like a dry cracker. If they still seem moist or bend rather than snap, they might develop mould or rot.
One way to dry mushrooms is to soak them in cold water overnight. This method is a good option if you want to avoid using heat, which can destroy some of the beneficial compounds in mushrooms. After soaking, you can then pre-dry your mushrooms by placing them on a dry towel or piece of cardboard, ensuring they are spread out and not touching.
Pre-drying is a method of removing excess water from your mushrooms before thoroughly drying them out. This step is important as it makes it easier to weigh out consistent doses if you are using magic mushrooms. It also helps to ensure your mushrooms are bone dry at the end of the drying process. You will know they are ready when they appear wrinkly and feel rubbery.
After pre-drying, you can finish drying your mushrooms by placing them in a container with a desiccant like silica gel. Desiccants are chemical substances that absorb water, lowering the humidity and drying out your mushrooms. You can buy or make your own desiccant. If you are using a desiccant, it is important to store your mushrooms in an airtight container to prevent any remaining moisture from spoiling them.
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Use a French press
Dried mushrooms are a versatile ingredient to cook with, but they can be challenging to rehydrate. Here's a step-by-step guide on how to use a French press to rehydrate dried mushrooms:
Step 1: Prepare the Mushrooms
Before rehydrating, it is recommended to rinse the dried mushrooms to remove any dirt or grit. Place the mushrooms in a strainer and run them under water for a few seconds, tossing them to ensure all the grit is gone.
Step 2: Use the French Press
Place the cleaned dried mushrooms into the carafe of a French press. Pour hot (but not quite boiling) water over them. The amount of water should be enough to fully cover the mushrooms. The mushrooms will float to the top, so place the lid on the pot and gently press down to submerge them. You don't need to push them all the way down yet, as you want them to absorb the liquid.
Step 3: Soaking Time
Let the mushrooms soak for 10 to 30 minutes. The exact time depends on the type and thickness of the mushrooms. Most thinly sliced mushrooms will be rehydrated in 20 to 30 minutes, while thicker or whole cap mushrooms may take a little longer. If you're in a hurry, you can shorten the soaking time by using hotter water, but this may affect the flavour and texture of the mushrooms.
Step 4: Plunge and Drain
Once the mushrooms have softened, slowly push the French press plunger all the way down to the bottom. The mushrooms at the bottom of the pot should now be drained and plump. If desired, you can gently press down on the mushrooms to extract a little more flavour into the liquid, but be careful not to crush them.
Step 5: Reserve the Liquid
The liquid that the mushrooms soaked in can be strained and reserved for use in stocks, sauces, soups, or other recipes. It will have a beautiful, earthy flavour. You can also freeze this liquid for future use.
Step 6: Use the Rehydrated Mushrooms
Your rehydrated mushrooms are now ready to be used in your favourite recipes! They can be added to pasta dishes, stir-fries, pot roasts, roasted meats, or even coated in batter and fried. Remember that dried mushrooms expand significantly during rehydration, so a small amount will go a long way in terms of flavour.
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Rinse grit
Rinsing grit is an important step in the mushroom-drying process, especially if you are foraging wild mushrooms. Even cultivated mushrooms can benefit from a quick rinse to remove any residual soil or compost.
To start, gently rinse your mushrooms under a thin stream of cold water. You can use a soft-bristled brush or your fingers to carefully remove any visible dirt or debris. Avoid soaking the mushrooms, as they absorb water quickly, which can affect their texture and drying time. If you are working with delicate wild mushrooms, take extra care to handle them gently to avoid bruising or breakage.
After rinsing, use a clean cloth or paper towel to gently pat the mushrooms dry. This step helps remove any remaining moisture from the surface, ensuring that your mushrooms are ready for the next stage of the drying process. It is important to remove as much surface moisture as possible to create the ideal conditions for successful drying and preservation.
If you plan to air-dry or use a dehydrator, ensuring your mushrooms are thoroughly cleaned and dried beforehand is crucial. These drying methods rely on the gradual evaporation of moisture, so starting with clean, rinsed mushrooms will help prevent the growth of bacteria or mould during the drying process.
Additionally, rinsing grit can also enhance the flavour of your dried mushrooms. By removing any residual dirt or debris, you can better preserve the natural taste and aroma of the mushrooms. This step is especially important if you plan to use your dried mushrooms in dishes where their unique flavour is desired, such as soups, stir-fries, or sauces.
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Use the mushroom soaking liquid
The liquid used for reconstituting dried mushrooms can be used in a variety of ways. It can be used in any dish that calls for water, such as soups, sauces, stews, risottos, and broths. It can also be used to make dough for bread. The liquid adds a rich, savoury flavour to dishes.
To prepare the mushroom liquid for use, it is important to ensure the mushrooms are clean before soaking. The liquid should then be strained through a fine mesh or cheesecloth to remove any dirt or grit. It can be stored in the refrigerator for about a week or frozen for up to three months.
When using the liquid in cooking, it can be used as a substitute for water or stock. It can also be used to cook rice, adding flavour to the dish. The liquid can be used in conjunction with fresh mushrooms to enhance the mushroom flavour in a dish.
The mushroom soaking liquid is a flavourful byproduct of reconstituting dried mushrooms and can be utilised in various dishes to elevate their taste.
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Cooking after rehydration
Rehydrating dried mushrooms is simple, but cooking them afterward is an art. The first step is to soak the mushrooms in water. The water should be room temperature or warm, as hot water can make the mushrooms bitter and tough. 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 soaking them in hot water, but this will affect their flavor.
Once the mushrooms are rehydrated, you should remove them from the water and squeeze out any excess liquid. You may want to save the mushroom water to add flavor to soups, stocks, or braises. Some people choose to rinse the mushrooms at this point to remove any residual grit, but others believe this washes away flavor.
After the mushrooms are strained and chopped, they are ready to cook. Mushrooms need fat and salt to reach their full potential, so consider adding butter, ghee, oil, or soy sauce. You can add the mushrooms to stir-fries, soups, stews, broths, risottos, or grain bowls.
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Frequently asked questions
The traditional way is to soak them in water overnight. You can also use hot water to soften them more quickly, but this will extract more of their flavour.
This depends on the type and size of the mushroom. Smaller mushrooms will only need 20 minutes in hot water, while larger ones will need to be soaked overnight.
Cheap and low-grade mushrooms tend to have more grit. Rinse them under the faucet, tossing them and making sure all the grit is gone. You can also try scrubbing reconstituted mushrooms with salt and flour.
Rehydrated mushrooms can be used in soups, stews, sauces, pâtés, gratins, and stir-fries. Don't forget to cook them after rehydrating, as this makes them digestible.
