Laura Smith
Dried mushrooms are a versatile and flavourful ingredient used in cuisines around the world. They are formed when fresh mushrooms, which can weigh 9-14 pounds, are dehydrated down to a mere pound. This process concentrates their flavour, making them a powerful addition to dishes. Dried mushrooms are also a handy, long-lasting item to keep in your pantry, ready to be rehydrated and tossed into soups, stews, broths, and more. In this guide, we will explore the best methods for rehydrating dried mushrooms and preparing them for cooking.
How to Rehydrate Dry Mushrooms
| Characteristics | Values |
|---|---|
| Type of Water | Cold, Warm, or Hot |
| Soaking Time | 20 minutes to overnight |
| Soaking Method | Submerge in bowl, French press, or microwave |
| Soaking Liquid | Use in recipes or store in the refrigerator for up to a week |
| Cleaning | Rinse under the faucet, scrub with salt and flour, or soak and rinse to remove grit |
| Cooking | Cook thoroughly after rehydrating to break down chitin |
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What You'll Learn
Soak in water overnight
The first step to rehydrating dried mushrooms is to measure them. Most recipes call for dried mushrooms to be measured by weight. Weigh out the required amount of mushrooms and place them in a bowl.
Cover the mushrooms with water. The amount of water will depend on the volume of mushrooms you are rehydrating. A ratio of 2 cups of water to every 0.2 ounces of dried mushrooms is recommended. The mushrooms should be generously covered, and you can gently push on them to submerge them in the water.
Let the mushrooms soak in the water overnight. Soaking times will vary depending on the size and thickness of the mushrooms. Most thinly sliced mushrooms will be rehydrated in 20 to 30 minutes, while thicker and whole cap mushrooms may take up to 45 minutes or even longer. If you are in a hurry, you can use warm or hot water to speed up the process. However, this will affect the flavour and texture of the mushrooms.
After soaking, remove the mushrooms from the liquid. You can use your fingers or a spoon to lift them out, gently squeezing them to remove excess water. It is recommended to taste a mushroom at this point. If you detect any grittiness, you will need to rinse them.
The soaking liquid can be strained and saved to use in recipes such as soups, stews, or broths. It adds a savoury, umami flavour.
Once the mushrooms are soaked, strained, and chopped, they can be added to dishes to boost flavour and texture.
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Use hot water for quicker rehydration
Using hot water is the quickest way to rehydrate dried mushrooms. Place the mushrooms in a bowl and cover them with hot water. Leave them to soak for 20 minutes to an hour. If you're in a hurry, you can use a microwave. Cover the bowl with plastic wrap and microwave for a substantial amount of time. The steam, plastic wrap, and bowl work together to create a vacuum that helps rehydrate the mushrooms.
Another quick method is to use a French press. Cover the mushrooms with hot water and use the plunger to keep them fully submerged. After they have soaked, slowly push down on the plunger to extract even more flavor.
When using hot water, the mushrooms will soften more quickly, but more of their flavor will be extracted into the soaking water. Therefore, it is important to use the soaking water in your recipe. You can also store it in the refrigerator for about a week or freeze it for up to three months.
Before rehydrating, make sure to clean the mushrooms, especially if they are visibly dirty or you harvested them yourself. Rinse them under the faucet for several seconds, tossing them and removing any grit.
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Use a French press to submerge in water
Dried mushrooms are a great way to enjoy your favourite fungi year-round. They can be easily rehydrated and used in recipes that call for mushrooms.
Using a French press to rehydrate dried mushrooms is an effective method. The plunger in the French press helps keep the mushrooms submerged in water. Place the mushrooms in the French press and fill it with warm water. Let the mushrooms sit in the water for 20-30 minutes. The mushrooms will absorb the water and become tender.
Once the mushrooms have softened, slowly push down on the plunger, as you would when making coffee. You can gently press down on the mushrooms to extract more flavour into the liquid, but be careful not to crush them. The liquid that remains after rehydrating the mushrooms is infused with flavour and can be used in stocks, sauces, soups, or even to cook rice.
If you are in a hurry, you can use hot water (not quite boiling) and reduce the soaking time to 15-30 minutes. However, this may affect the flavour and texture of the mushrooms. It is also important to note that dried mushrooms can be gritty, so rinsing them before use is recommended.
Rehydrating dried mushrooms is a simple process that allows you to enjoy the flavour and versatility of mushrooms in your favourite recipes.
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Remove grit and clean
Dried mushrooms are notoriously gritty, and it only takes a tiny amount of grit to ruin a dish. The amount of grit can vary depending on the manufacturer, so it is important to inspect your mushrooms for dirt and wash them if needed.
One way to remove grit from dried mushrooms is to place them in a strainer and run them under the faucet for several seconds, tossing them and ensuring that all the grit is removed. You can then strain the soaking liquid by placing a coffee filter or paper towel over a second bowl and pouring the liquid from the mushrooms through the strainer. The filter can then be discarded.
Another method is to soak the mushrooms in water. This can be done by submerging the mushrooms in a bowl of hot water and using a plate to weigh them down, or by using a French press to keep the mushrooms fully submerged. If you are in a hurry, you can also microwave the mushrooms in a bowl with water and cover it with plastic wrap. The steam, plastic wrap, and bowl will create a vacuum that helps rehydrate the mushrooms.
After soaking, the mushrooms can be pressed in a strainer or patted dry with a paper towel to remove excess water. It is important to note that the soaking liquid from the mushrooms can be used in your recipe or stored in the refrigerator for up to one week or in the freezer for up to three months.
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Use the mushroom soaking liquid
The mushroom-soaking water contains a ton of mushroom flavour, so it's worth saving and using in your cooking. You can use it in soups, stews, sauces, pâtés, and gratins, or for making stocks and braises.
If you're not using it straight away, you can store the liquid in a covered container in the refrigerator for about a week, or freeze it for up to three months.
Before using the soaking liquid, it's important to strain it first. Place a strainer over a bowl and line it with a coffee filter or paper towel. Pour the liquid through the strainer and allow it to drain. Discard the filter.
If you're using the mushrooms for a non-soup dish, you'll need to drain the soaking water. You can then press the mushrooms in a strainer or pat them dry with a paper towel to remove any excess water.
It's important to note that rehydration is just the first step when preparing dried mushrooms for cooking. Mushrooms contain a substance called chitin, which human stomachs cannot digest. So, it's important to thoroughly cook the mushrooms after rehydrating them.
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Frequently asked questions
The traditional way is to soak them in water for 20 minutes to an hour, or even overnight. You can use cold, warm, or hot water, but room temperature water extracts less flavor from the mushrooms. After soaking, you can either save the liquid for stocks and braises or toss it.
If you're in a hurry, you can use hot water to soak your mushrooms. Your mushrooms will soften more quickly, but more of their flavor will be extracted into the soaking water. You can also try putting the mushrooms in a bowl with enough water, covering it with plastic wrap, and microwaving for a substantial amount of time.
After rehydrating, make sure to cook the mushrooms thoroughly before consuming them. You can use them in soups, stews, sauces, pâtés, and gratins.
