Emma Wilson
Dried mushrooms are a versatile ingredient that can be used in a variety of dishes, from soups and stews to pasta and risottos. They are also a great way to add a boost of umami flavor to any dish. To prepare dried mushrooms, they must be rehydrated before cooking. This is done by soaking them in hot water for around 20 minutes, or until they are soft and pliable. The leftover soaking liquid, known as mushroom liquor, can be used to add extra flavor to soups, sauces, and other dishes. Alternatively, dried mushrooms can be crushed, chopped, or ground into a powder and used as a seasoning or thickening agent.
How to prepare dry mushrooms
| Characteristics | Values |
|---|---|
| Rehydration | Soak in hot water for 15-30 minutes |
| Broth | Use the leftover soaking liquid as broth for soups and sauces |
| Usage | Use rehydrated mushrooms in any dish that uses fresh mushrooms |
| Powder | Mushrooms can be ground into a powder and used as seasoning |
| Storage | Store in a dark, dry place or in the freezer |
| Types | Porcini, shiitake, chanterelle, oyster, morel, black trumpet |
| Uses | Soups, stews, risottos, pasta, sauces, spice rubs, tea |
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What You'll Learn
Rehydrating dried mushrooms
Dried mushrooms are a versatile and flavourful ingredient that can elevate any dish. They are an excellent addition to vegetarian and vegan dishes, imparting a meaty flavour without the need for meat. They can be used in soups, stews, risottos, pasta dishes, and more.
To rehydrate dried mushrooms, simply place them in a bowl and cover them with hot water. It is important to note that the water should not be boiling, as this may affect the texture of the mushrooms. Let them soak for about 20 minutes, or until they are soft and pliable. You can weigh the mushrooms down with a plate, as they tend to float. After rehydration, lift them from the bowl with a slotted spoon or drain them in a colander. Blot the mushrooms with a paper towel to absorb any excess moisture.
The leftover soaking liquid, also known as mushroom liquor, can be used as a flavourful addition to soups, sauces, sautés, rice, or pasta. Be sure to strain the liquid through a coffee filter or mesh sieve to remove any crumbly bits of mushroom and ensure a smooth texture. If you do not plan on using the mushroom liquor right away, you can freeze it in an ice cube tray for future use.
Once rehydrated, the mushrooms can be used in the same way as fresh mushrooms. However, it is important to note that dried mushrooms have a more concentrated flavour than their fresh counterparts, so you may need to use fewer of them in your recipes. Additionally, the stems of dried mushrooms can be chewy, so it is recommended to cut them off and discard or save them for making mushroom stock.
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Making mushroom powder
Dried mushrooms are a versatile ingredient that can be used to add a savoury, meaty taste to dishes. They are also a good alternative to fresh mushrooms, which can quickly spoil if not used promptly.
To make the powder, you can use a spice grinder, food processor, blender, or a mortar and pestle. Place the dried mushrooms in your chosen equipment and grind them until they become a fine powder. If using a food processor or blender, it is recommended to keep the lid closed for a while after blending to prevent the mushroom powder from escaping into your kitchen.
Once you have a fine powder, sift it through a mesh sieve and remove any large pieces. You can then buzz or grind the powder again to ensure a uniformly fine texture.
Finally, transfer your mushroom powder to a glass jar with a tight-fitting lid. Seal, label, and store the jar in your refrigerator or freezer. The powder should last indefinitely, but it is recommended to use it immediately to enjoy its fresh flavour.
You can use your homemade mushroom powder in various dishes to enhance their flavour. It can be added to soups, stews, curries, taco fillings, and more. Mushroom powder is a great way to boost the savoury taste of your dishes and is a handy ingredient to have in your kitchen.
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Using mushroom powder
Dried mushrooms can be blended into a powder and mixed into your meals for a kick of plant-based protein and dietary fibre, without the strong umami flavour of fresh fungi.
To make mushroom powder, you must first dehydrate the mushrooms. While you can buy pre-dehydrated mushrooms at popular grocers, you can also dry them yourself. Slice the mushrooms very thin and dehydrate them at 117 °F / 47 °C for 8-12 hours. When the slices are crispy enough to snap, they are ready to be ground into a powder.
You can use a spice grinder, food processor, blender, or a mortar and pestle to make your mushroom powder. Place the dried mushrooms in the grinder and pulse or grind them to a powder. If using a food processor or blender, you may need to pulse longer or spread the mushrooms with a spoon between pulses to ensure all chunks are completely ground. Blending your mushrooms can cause a cloud of dust to form, so let the powder settle before opening the lid. Small chunks may remain in your mixture even after blending thoroughly. To avoid this, sift the powder through a mesh sieve and remove any large pieces, then grind again until the powder is uniformly fine.
You can store your mushroom powder in an airtight glass jar in the refrigerator or freezer. The powder should last indefinitely, but it is recommended to put it to use immediately.
There are endless possibilities for cooking with mushroom powder. You can add a few pinches to your granola, or toss with vegetables before roasting. Use the powder to flavour broths, soups, stews, curries, or pasta sauces. Create a dry rub for meat, poultry, or fish, or mix with salt to create mushroom salt, which can be used to rim cocktail glasses. You can also add a teaspoon to the dry ingredients for brownies or spice cookies, or sprinkle a little on your morning eggs.
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Storing dried mushrooms
For optimal storage, dried mushrooms should be kept in an airtight container, such as a glass jar or a vacuum-sealed plastic bag. This prevents moisture from seeping in and causing deterioration. It is also advisable to store the container in a cool, dry, and dark place, such as a refrigerator or freezer, to further extend the mushrooms' longevity. The ideal storage temperature is one that avoids extreme heat, as high temperatures can degrade the mushrooms' quality.
When storing dried mushrooms in a cabinet or pantry, ensure that the container is airtight and placed in a cool, dark location. A cupboard that is warm will reduce the shelf life of the mushrooms. It is also recommended to mark the date of acquisition to monitor the mushrooms' shelf life and consume them before they begin to degrade naturally. Under proper storage conditions, dried mushrooms can last for six months to a year, or even longer in some cases.
Additionally, it is worth noting that certain varieties of mushrooms, like chanterelles, may become rubbery after being dried. In such cases, you can grind them into a powder and use them as a seasoning. Alternatively, you can cook and freeze them instead. This involves cleaning and sautéing the mushrooms, letting them cool, and then storing them in freezer bags placed flat in the freezer for quick thawing.
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Cooking with dried mushrooms
Dried mushrooms are a versatile and flavourful ingredient to have in your pantry. They can be used to add a ton of earthy, savoury, and meaty flavour to a variety of dishes, from soups and stews to sauces and risottos. Here's a guide on how to cook with dried mushrooms:
Choosing Dried Mushrooms
When choosing dried mushrooms, look for a reliable brand or source to ensure better quality and lower grit. Price is often a good indicator of quality, with pricier versions tending to have higher quality and less grit. Dried mushrooms typically fall into two categories: Asian mushrooms like shiitake, wood ear, cloud ear, and matsutake; and European/American mushrooms like porcini, morel, trumpet, and chanterelle.
Reconstituting Dried Mushrooms
Before using dried mushrooms, they need to be reconstituted or rehydrated with water. This process brings back the texture and flavour of fresh mushrooms. Simply place the desired amount of dried mushrooms in a bowl and cover them with room temperature or lukewarm water. If you're in a hurry, you can use hot water, but it may extract more flavour from the mushrooms. Soak thinly sliced mushrooms for at least a couple of hours, and thicker mushrooms for up to eight hours or more. You can also use broth or stock instead of water to infuse even more flavour into your mushrooms.
Handling the Soaking Liquid
The water used to soak the mushrooms becomes infused with flavour and can be used in your cooking. This liquid, also known as mushroom stock, is especially tasty when used in risottos or as a base for soups. Be sure to strain the liquid through a fine-mesh strainer lined with a paper towel or coffee filter to remove any grit. You can store the strained liquid in an airtight container in the fridge for 4-6 days.
Preparing the Mushrooms
Once the mushrooms have been soaked and softened, drain them well and finely chop them. At this point, you can sauté the mushrooms in garlic butter or fry them like raw mushrooms. You can also add them directly to your recipes, such as soups, stews, sauces, or any dish that calls for mushrooms. Remember to always start the soaking process first, before proceeding with the rest of your recipe.
Enhancing Flavour
To enhance the flavour of your dish, consider using both fresh and rehydrated dried mushrooms. The combination of the two types of mushrooms will give your dish the best of both textures and flavours. Additionally, don't be afraid to experiment with different types of dried mushrooms to find the ones that work best for your palate and specific recipes.
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Frequently asked questions
Place the desired amount in a bowl and cover with warm to hot water for about 20 minutes until soft and pliable. The leftover liquid can be used as a flavourful addition to soups and sauces.
After rehydrating, lift the mushrooms from the bowl with a slotted spoon or drain in a colander. Set the mushrooms on a paper towel to absorb any remaining moisture.
Dry mushrooms are a versatile ingredient that can be used in soups, stews, risottos, pasta dishes, sauces, and even tea. They are a great substitute for fresh mushrooms and can be used in most recipes.
Keep dry mushrooms in a dark, dry place or in the freezer to extend their shelf life.
