Michael Davis
Dried mushrooms are a versatile and flavourful ingredient that can be used in a variety of dishes, from pasta sauces to soups and stews. They are also an excellent source of umami, giving dishes a rich, meaty flavour. Before using dried mushrooms, they must be rehydrated by soaking them in water. This process can vary in duration, with thicker mushrooms like shiitake caps requiring a longer soak. The resulting mushroom liquid can also be used in cooking, adding an earthy umami flavour to stocks and sauces. When preparing dried mushrooms, it is important to consider the quality and source of the mushrooms, as cheaper varieties may contain more grit. Cleaning and rinsing the mushrooms can help remove any residual dirt or grit, ensuring a safe and tasty addition to your meal.
How to Prepare Dried Mushrooms
| Characteristics | Values |
|---|---|
| Storage | Store dried mushrooms in an airtight container in a dark, cool place, such as a pantry. |
| Shelf Life | Dried mushrooms will last with full flavor for 6-12 months and remain edible for another year, but their flavor will diminish over time. |
| Types | Dried mushrooms fall into two categories: Asian mushrooms (e.g., shiitake, wood ear) and European/American mushrooms (e.g., porcini, morel) |
| Grit | Dried mushrooms are often gritty. Soaking and rinsing can help remove grit. |
| Rehydration | Rehydrate dried mushrooms by soaking them in water. Room temperature water is recommended, but hot water can be used for thicker mushrooms or when short on time. |
| Soaking Time | Soaking time varies; sliced shiitake mushrooms may take less time, while thicker mushrooms like whole shiitake caps may require 8 hours or more. |
| Soaking Water | The water used for rehydration can be saved and used in soups, sauces, or as a stock. It adds flavor to dishes. |
| Rinsing | Some people don't rinse rehydrated mushrooms to preserve flavor, while others recommend rinsing to remove residual grit. |
| Usage | Dried mushrooms are versatile and can be used in soups, stews, sauces, risottos, and more. They add a concentrated earthy, umami flavor. |
| Price | Pricier dried mushrooms tend to have higher quality and less grit. |
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What You'll Learn
Soaking in water
Dried mushrooms are a versatile ingredient that can add a ton of flavour to your dishes. They are also a great way to boost the flavour of fresh mushrooms. Before using dried mushrooms, they need to be reconstituted with water. This process produces two wonderful things: the mushrooms themselves and their flavourful soaking liquid.
The best way to reconstitute dried mushrooms is to simply soak them in water. The water used to rehydrate the mushrooms can be stored in an airtight container in the fridge for 4-6 days. Many recipes call for hot or warm water, but it isn't always necessary to use hot water. Room temperature water will also soften the mushrooms, and some people believe it extracts less of the flavour from the mushrooms, leaving more mushroomy flavour in the mushrooms themselves.
If you are in a hurry, you can use hot water to soften thickly sliced or capped mushrooms. Simply leave the mushrooms covered in a mug with hot water for 10-15 minutes. Drain out the gnarly bits through a sieve and save the water. You can also use boiling water and then strain the mushroom liquid through a cheesecloth and use it as a mushroom stock to accompany soups and sauces.
If you are not in a hurry, you can follow the method suggested by Andrea Nguyen in her blog Viet World Kitchen. She suggests giving shiitake mushrooms a long slow soak (8 hours or more) in room temperature water to encourage mushrooms that are "deeply flavored, amazingly firm and velvety when cut".
To ensure that all the mushrooms are underwater, place them in a bowl and add just enough water to cover them when submerged. Then, add a smaller bowl inside the other bowl to keep the mushrooms underwater.
Some people don't rinse their mushrooms after soaking because they believe that the flavour gets washed away. However, others believe that the mushrooms should be rinsed as there is often residual grit. If you decide to rinse your mushrooms, make sure to do so before soaking to remove surface dirt.
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Removing grit
Dried mushrooms are a handy and flavourful ingredient to have in your pantry. They are versatile and can be used in all kinds of sauces, soups, and stews. However, one of the challenges with dried mushrooms is grit. It only takes a tiny amount of grit to ruin a whole dish.
The amount of grit in dried mushrooms can vary from manufacturer to manufacturer, depending on how they handle the mushrooms. Cheap and low-grade mushrooms tend to have more grit. Therefore, it is important to purchase your mushrooms from a reliable source or find a brand that you can rely on for quality.
To remove grit from dried mushrooms, start by inspecting the mushrooms for dirt and washing them as needed. Then, soak the mushrooms in water. Room temperature water will soften the mushrooms, and many people believe it extracts less flavour from the mushrooms. However, if you are in a hurry, you can use hot water, especially for thickly sliced or capped mushrooms.
After soaking, some people rinse their mushrooms under running water to remove any remaining grit. Others believe that rinsing washes away the flavour, so they skip this step. If you choose to rinse, be sure to use a coffee filter or cheesecloth to strain the mushroom rehydration liquid and remove any grit.
By following these steps, you can effectively remove grit from dried mushrooms and enjoy their flavourful addition to your dishes.
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Storing dried mushrooms
Firstly, choose a storage location that is cool, dry, and dark. A refrigerator or freezer is ideal, but a cabinet or pantry can work if it is cool and dark. Avoid storing dried mushrooms in a warm cupboard, as this will cause them to spoil faster.
Secondly, choose an airtight container to keep out moisture. Glass jars or plastic containers with tight-fitting lids are good options. Alternatively, you can use vacuum-sealed plastic bags or freezer bags. If using a jar, consider adding a desiccant like silica gel to absorb any residual moisture. Mark the date of storage on the container so you can keep track of the shelf life.
When stored in ideal conditions, dried mushrooms will keep well for six months to a year, or even longer. To reconstitute dehydrated mushrooms before use, place them in a bowl and cover them with warm water, wine, or stock for 15 to 20 minutes, or 30 to 60 minutes if you don't mind a chewier texture.
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Rehydrating before cooking
Dried mushrooms are a versatile ingredient that can be used in a variety of dishes, from pasta sauces to soups and stews. They are also an excellent way to add a boost of flavour to fresh mushrooms. Before using dried mushrooms, it is important to rehydrate them. Here is a step-by-step guide to rehydrating dried mushrooms:
Step 1: Inspect and Clean the Mushrooms
Before rehydrating, it is important to inspect the mushrooms for any dirt or debris, especially where the stem meets the cap. If there is significant dirt, rinse the mushrooms under cool running water to remove any surface grit.
Step 2: Choose Your Water Temperature
The next step is to decide on the water temperature for rehydrating the mushrooms. Many recipes call for hot or warm water, especially if you are in a hurry or if the mushrooms are thickly sliced or capped. However, room temperature water is also effective and is preferred by some as it is believed to extract less flavour from the mushrooms, leaving more of that distinct mushroomy taste in the fungi itself.
Step 3: Soaking the Mushrooms
Place the mushrooms in a bowl and add enough water to cover them completely. If the mushrooms are floating and not fully submerged, place a smaller bowl inside the larger bowl to weigh them down and ensure they are all immersed in the water. The amount of time needed for soaking will depend on the type and thickness of the mushrooms. Thinly sliced mushrooms may only need 10-15 minutes, while thicker varieties like whole shiitake caps may require a long, slow soak of 8 hours or more.
Step 4: Rinsing and Straining
After soaking, some people recommend rinsing the mushrooms under running water to remove any remaining grit. This is a matter of personal preference, as some believe that rinsing washes away flavour. If you choose to rinse, you can then strain the mushrooms through a cheesecloth or a paper towel to remove any excess water.
Step 5: Use the Soaking Liquid
The water used to soak the mushrooms will have absorbed a lot of flavour, so it is worth saving and using in your dish. It can be added to soups, sauces, or stews, or even drunk straight up! Store the liquid in an airtight container in the fridge for up to 4-6 days.
Step 6: Cook the Mushrooms
Remember, rehydrating is just the first step. Before consuming rehydrated mushrooms, they should be thoroughly cooked, as our human stomachs lack the enzyme to digest a substance called chitin, which is present in all mushrooms worth rehydrating.
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Using the soaking water
The soaking water from dried mushrooms can be used in a variety of ways. It has an earthy umami flavour and can be used to cook the mushrooms themselves or added to soups, stews, sauces, pâtés, and gratins.
Before using the soaking water, it is important to ensure that the mushrooms are clean and free of grit. One way to do this is to rinse the mushrooms before soaking them. Another method is to scrub them with salt and flour until washing water runs clear.
The soaking water can be stored in an airtight container in the fridge for 4-6 days. When ready to use, the water can be added directly to dishes such as soups or sauces. It can also be used as a mushroom stock or broth. For example, the soaking water can be used as a base for mushroom risotto or pasta sauce.
Some people choose to filter or strain the soaking water through a paper towel, coffee filter, or cheesecloth to remove any remaining grit or debris before using it in their dishes.
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Frequently asked questions
Dried mushrooms need to be reconstituted with water before you can use them. Simply place them in a bowl and cover them with water. After they have soaked, give them a good rinse under running water to remove any hidden grit. Then they're ready to cook with!
The soaking time depends on the type of mushroom and their thickness. Thinly sliced mushrooms will take less time to soften than thickly sliced or whole mushrooms. If you're in a hurry, you can use hot water to speed up the process.
Dried mushrooms are a versatile ingredient that can be used in soups, stews, sauces, risottos, and more. They have a strong, earthy flavour and are especially good in Asian and European cuisines.
Dried mushrooms should be stored in a cool, dark place, like a pantry, in an airtight container. They will last with full flavour for 6-12 months and will remain edible for another year, although their flavour will diminish over time.
