Sarah Brown
Tree ear mushrooms, also known as wood ear mushrooms, are a type of edible tree fungus commonly used in Chinese cuisine. They are known for their springy, crunchy texture and can be rehydrated to be used in various dishes. The process of rehydrating dried mushrooms typically involves soaking them in water, with the soaking time varying depending on the desired texture and flavour. The cold water method, which involves soaking the mushrooms for at least 2 hours, preserves the fragrance of the mushrooms, while the hot water method, which involves soaking for 15-30 minutes, is faster but may affect the flavour and texture. The mushrooms can then be strained, chopped, and added to soups, stews, salads, and more.
| Characteristics | Values |
|---|---|
| Type of mushroom | Tree/wood ear |
| Soaking time | 20 minutes to 8 hours, depending on the thickness of the mushroom |
| Water temperature | Cold water is recommended for the best texture, but hot water can be used to reduce the process to 20 minutes |
| Soaking liquid | Water, wine, or stock |
| Soaking container | Bowl, pot, or French press |
| Additional weight | A saucer or small object can be placed on top of the mushrooms to keep them submerged |
| Post-soaking steps | Wash and rub the mushrooms to remove any dirt, snip off tough stems, squeeze out excess water, and rinse if gritty |
| Broth | The soaking liquid can be used as a flavorful broth or stock |
| Storage | Dried mushrooms can be stored in a well-sealed container at room temperature for a year or longer |
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What You'll Learn
Soaking time: 20 mins to 2 hours, depending on mushroom size and thickness
The soaking time for tree mushrooms depends on their size and thickness. For thinly sliced mushrooms, 20 to 30 minutes in room-temperature water should be enough. If you're in a hurry, you can use warm or hot water to speed up the process, but this may affect the texture and flavour of the mushrooms.
Thicker and whole-cap mushrooms may take up to two hours to rehydrate. You can speed up this process by using hot water, but again, this may impact the flavour and texture. It's fine to soak them overnight, and if your kitchen is warm, keep the bowl in the fridge.
When the mushrooms have softened all the way through, they are ready to be strained. If you detect any grittiness, rinse them in a strainer under the faucet, tossing them to ensure all the grit is gone.
The soaking liquid that results from rehydrating dried mushrooms is also useful. It can be used to add flavour to soups, stews, sauces, pâtés, and gratins.
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Use cold water for best texture, hot water for speed
Rehydrating dried mushrooms is a simple process, but the method you choose can affect the final texture and flavour of the mushroom.
The hot water method is the fastest way to rehydrate mushrooms. Place the mushrooms in a bowl and cover them with hot water from the tap, or even boiling water. Leave them for 15-30 minutes, and they will be ready to use. This method does have some drawbacks, however. The hot water can cause the mushrooms to become bitter, tough, or chewy, as it partially cooks them and creates an inconsistent texture. The hot water method also extracts more of the mushroom's flavour, which ends up in the soaking water.
The cold water method is a slower process but produces a better texture. Cover the mushrooms with cold water and leave them for at least 2 hours, or even overnight. This slower method allows the mushrooms to rehydrate at a more natural pace, resulting in a more consistent texture. It also preserves more of the mushroom's fragrance.
The choice of method depends on your priorities. If you need the mushrooms quickly, then hot water is the way to go, but if you are looking for the best texture and flavour, then cold water is the better option.
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Soak in wine or stock for extra flavour
Soaking tree mushrooms in wine or stock is a great way to rehydrate them while also adding extra flavour. This method is perfect for those who want to enhance the taste of their mushrooms and try something a little different.
When it comes to wine, you can choose between red or white, depending on your preference and the dish you're preparing. A medium-bodied red wine, such as a Pinot Noir, will add earthy and fruity notes to the mushrooms. Alternatively, a dry white wine like Sauvignon Blanc will give the mushrooms a lighter, more crisp flavour. Simply cover the mushrooms with your chosen wine and let them soak for 20-30 minutes. This will be enough time for the mushrooms to absorb the liquid and soften, as well as take on the wine's flavour.
If you're looking for a more savoury option, you can use stock instead of wine. Mushroom or vegetable stock is a great choice, as they will enhance the umami flavour of the mushrooms. Cover the mushrooms with warm stock and let them soak for a similar amount of time as you would with wine (20-30 minutes). The mushrooms will take on the savoury notes of the stock, resulting in a more intense flavour.
For an even more intense flavour, you can try reducing the wine or stock after soaking. Boil the liquid until it reduces by half, creating a concentrated mixture. Then, pour this over the mushrooms and let them soak as usual. This method will infuse the mushrooms with a stronger, more pronounced flavour.
Remember, when using this method, to take into account the additional flavour that will come from the wine or stock. Consider the other ingredients in your dish and how they will complement the enhanced mushrooms. This technique is perfect for adding depth of flavour to risottos, pasta dishes, or any recipe where the mushrooms are a key component.
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Remove grit and dirt by rinsing and straining
Dried mushrooms are notoriously gritty, and it only takes a tiny amount of dirt to ruin a whole dish. To avoid this, it's important to rinse and strain your tree mushrooms after rehydrating them.
First, taste a mushroom. If you detect any grittiness, you'll need to rinse them. Place the mushrooms in a strainer and run them under the faucet for several seconds, tossing them and ensuring all the grit is gone. You can also wash the mushrooms by rubbing them individually to remove any dirt hidden around their folds.
After rinsing, you'll want to strain the mushrooms. To do this, place a strainer over a second bowl and line it with a coffee filter or paper towel. This will ensure that any remaining dirt or grit is removed from the mushrooms.
It's important to note that you should not wash the mushrooms in soapy water, as they will absorb the soap. Instead, use room temperature or cold water for rinsing and straining, as hot water can cause the mushrooms to release more of their flavor into the water.
By following these steps, you can effectively remove grit and dirt from your rehydrated tree mushrooms, ensuring a delicious and safe dish.
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Use in soups, stews, sauces, pâtés, and gratins
Rehydrated tree mushrooms can be used in a variety of dishes, including soups, stews, sauces, pâtés, and gratins. Here are some specific ways to use them:
Soups
Dried mushrooms are a great addition to soups, as they have a condensed flavour that can enhance the taste of the dish. You can make a delicious Russian mushroom soup by rehydrating dried mushrooms and adding them to the soup broth. You can also add some heavy cream at the end of cooking to make the soup richer. Another option is to use a crockpot and add dehydrated mushrooms, along with beef and other ingredients, to slowly hydrate and cook over several hours.
Stews
Rehydrated tree mushrooms are perfect for stews as they can add a ton of flavour. You can use any type of dried mushroom, such as shiitake, oyster, or chanterelle, and rehydrate them in either hot or room-temperature water for about half an hour. Then, add them to your favourite stew recipe for a boost of flavour.
Sauces
Dried mushrooms can be used to make delicious pasta sauces. Rehydrate the mushrooms and then add them to your favourite pasta sauce recipe. You can also experiment with different types of mushrooms to find your preferred flavour.
Pâtés
Wild mushroom pâté is a delicious and versatile dish that can be made with rehydrated tree mushrooms. It's a great way to use mushrooms that may not have the best texture or are no longer in pristine condition. You can make large batches and freeze them to enjoy throughout the year.
Gratins
Rehydrated tree mushrooms can add depth of flavour to gratins. Use the reconstituted mushrooms and their flavorful soaking liquid to create a savoury gratin dish. You can also combine them with other types of mushrooms, such as button mushrooms, to enhance their flavour.
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Frequently asked questions
The fastest way to rehydrate tree mushrooms is to use hot water. Place the mushrooms in a bowl, cover them with hot water, and let them sit for 15-30 minutes.
The best way to rehydrate tree mushrooms is to use room temperature water for a longer period of time. This allows the mushrooms to slowly absorb the liquid, resulting in a more consistent texture and flavour.
The soaking time depends on the size and thickness of the mushrooms. Thinly sliced mushrooms will typically rehydrate in 20-30 minutes, while thicker or whole cap mushrooms may take up to an hour or longer.
Yes, you can use wine or stock instead of water to rehydrate tree mushrooms. Warm up the liquid first to make rehydration easier, then let the mushrooms soak for 20-30 minutes. This will infuse your mushrooms with additional flavour.
After rehydrating tree mushrooms, remove them from the liquid and lightly squeeze them to remove excess water. If the mushrooms still taste gritty, rinse them under running water in a strainer to remove any remaining grit. Your mushrooms are now ready to be used in your recipe.
