Sarah Brown
Dried mushrooms are a versatile and flavourful ingredient to have in your pantry. They can be rehydrated and used in soups, stews, broths, stir-fries, and braised dishes. Rehydrating dried mushrooms is a simple process that involves soaking them in water. Once rehydrated, they can be cooked in various ways, such as sautéing or simmering. Sautéing rehydrated mushrooms is a great way to enhance their flavour and texture, but it's important to consider factors such as the type of mushroom, the soaking liquid, and the desired dish when deciding whether to sauté or use other cooking methods.
Should I sauté rehydrated mushrooms?
| Characteristics | Values |
|---|---|
| Soaking liquid | Use it in your recipe or store it in the refrigerator for about a week or freeze for up to 3 months |
| Faster rehydration | Use warm or hot water to soak your mushrooms |
| Rinsing | Rinse the mushrooms to remove any grittiness |
| Rehydration time | 20-30 minutes or until softened |
| Rehydration method | Submerge the mushrooms in water using a French press or a bowl with a weight to keep them submerged |
| Sauteing | Sauté the rehydrated mushrooms in butter or olive oil |
| Chopping | Chop the mushrooms into small pieces to avoid slimy texture |
| Stems | Remove any tough stems after rehydrating |
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What You'll Learn
Rehydrating mushrooms with milk or water
Dried mushrooms are a versatile ingredient that can be used in a variety of dishes, from soups to pastas. They are also a great source of umami, adding a rich, meaty flavour to any dish. However, before using dried mushrooms, they need to be rehydrated.
The traditional way to rehydrate mushrooms is to soak them in water. To do this, cover the mushrooms generously with room temperature or warm water and gently push on them to submerge them. Thinly sliced mushrooms will take around 20-30 minutes to rehydrate, while thicker mushrooms may take longer. You can speed up the process by using hot water, but this will result in more of the mushroom's flavour being extracted into the water. Once the mushrooms are soft, remove them from the liquid, squeezing out any excess water, and taste one to check for grittiness. If the mushrooms are gritty, place them in a strainer and rinse under the faucet for several seconds, tossing them to ensure all the grit is removed.
Some people prefer to use milk instead of water for rehydrating mushrooms, as they believe it results in a better flavour. However, this is not as common and may not be suitable for all recipes.
Another option for rehydrating mushrooms is to use a French press. This method keeps the mushrooms fully submerged in hot water and allows you to press even more flavour out of them after they have soaked. Simply fill up a large French press with hot water and the mushrooms and let them soak for 20 minutes to an hour. Then, slowly push down on the plunger, just like you're making coffee. You can save the mushroom-flavoured liquid for stocks and braises or use it in your recipe.
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Removing mushroom stems
Cremini Mushrooms:
For cremini mushrooms, it's best to remove the stems to showcase their tender caps. Start by trimming off the brown ends from the stems. You can then prepare the caps as desired, such as slicing or chopping them for your recipe.
Enoki Mushrooms:
Enoki mushrooms have delicate stems, and you don't need to remove them entirely. Simply slice off the base of the cluster to release individual fronds. These fronds have a mild flavour and a unique texture that can enhance various dishes.
Maitake Mushrooms:
Maitake mushrooms are similar to enoki mushrooms in terms of stem removal. Slice off the base of the cluster to separate the peppery frills, which pair well with mild aromatics in roasted mushroom dishes.
Portobello Mushrooms:
Portobello mushrooms have woody stems that can become tough when cooked. Remove the stems by cutting them off near the cap. It's also recommended to scoop out the gills of the mushroom before stuffing or grilling.
Shiitake Mushrooms:
Shiitake mushroom stems can be removed by hand or cut with a small knife. The caps are delicate, so slice them thinly before adding them to your dish. Shiitake mushrooms are versatile and can be used in a variety of recipes, such as vegan ramen.
King Oyster Mushrooms:
King oyster mushrooms are unique in that their stems are considered the best part of the mushroom. Simply slice off the brown end of the stem, leaving the rest intact. The stems have a meaty texture and a rich flavour that elevates any dish.
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Straining and rinsing
Straining the Mushrooms
Once the mushrooms have been soaked in water, it is important to strain them. This process helps to remove any excess liquid before rinsing and cooking. To strain the mushrooms, use a strainer or colander and gently lift them out of the soaking liquid. If you are using a bowl, you can carefully pour off the liquid, being careful not to pour out any accumulated grit or sand that may be at the bottom. You can also use a coffee filter or paper towel to line the strainer and catch any remaining small particles when straining the mushrooms.
Rinsing the Mushrooms
After straining, it is recommended to rinse the mushrooms under cold or room temperature running water. This step helps to remove any remaining grit or dirt that may be clinging to the mushrooms. Rinsing also helps to refresh the mushrooms and remove any sliminess that may have developed during the rehydration process. It is important to taste a mushroom after rinsing to ensure that any grittiness is gone. If necessary, give the mushrooms a quick chop to avoid large slimy pieces when cooked.
Some cooks prefer to skip the rinsing step, believing that it washes away some of the mushroom's flavor. However, others argue that rinsing is crucial to ensuring the mushrooms are grit-free. If you are concerned about flavor loss, you can always taste a mushroom before adding it to your dish to ensure it still has its distinct mushroomy taste.
Using the Soaking Liquid
The liquid left over from soaking the mushrooms is flavorful and can be used in various ways. You can add it to your recipe, such as using it as a base for a sauce or broth, enhancing the flavor of soups, or adding it to stir-fried vegetables. Alternatively, you can store the liquid in the refrigerator for up to a week or freeze it for later use, making sure to label and date it.
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Sauteing in butter or olive oil
Sautéing rehydrated mushrooms in butter or olive oil is a great way to enhance their flavour and texture. Here is a step-by-step guide to achieving the perfect sautéed mushrooms:
Preparation:
Firstly, clean the mushrooms by wiping off any dirt with a damp towel or paper towel, or quickly rinse them and dry them. Then, cut the mushrooms into evenly sized pieces. It is recommended to cut them into thick slices, about 1/2-inch thick, as they will shrink during cooking. Avoid cutting them too thin.
Choosing your fat:
For the best flavour, a combination of butter and olive oil is ideal. Butter adds a rich flavour and a golden brown exterior, while olive oil has a higher smoke point, allowing the mushrooms to cook at a higher temperature without burning. Avocado oil or grapeseed oil are also good alternatives.
Cooking process:
Heat a large skillet or pan on medium-high heat and add a tablespoon each of butter and olive oil. Once the butter is melted and the oil is shimmering, add the mushrooms. It is important not to overcrowd the pan, so cook the mushrooms in batches if necessary.
Season the mushrooms with salt and pepper, and toss them in the fat to coat evenly. Then, leave them to cook without stirring for about 3-5 minutes, until they are golden brown. Stir or flip the mushrooms and cook for another 2-3 minutes.
Additional ingredients:
For extra flavour, add some fresh garlic, either in the form of chopped cloves or garlic powder. You can also add soy sauce, balsamic vinegar, or a splash of red wine to enhance the savoury notes of the mushrooms. Fresh herbs like parsley or chives can also be added at the end for a bright, herby touch.
Final touches:
Once the mushrooms are browned and cooked to your liking, remove them from the heat and stir in any fresh herbs if you haven't already. You can also add an extra knob of butter at the end for a richer dish. Serve the mushrooms immediately as a side or use them in your favourite recipes.
Sautéing rehydrated mushrooms in butter and olive oil is a simple and effective way to unlock their delicious umami flavour. With these steps, you can create golden brown, buttery mushrooms that are perfect for any occasion.
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Using the mushroom soaking liquid
The liquid used to rehydrate dried mushrooms can be used in a variety of ways when cooking. It is a very flavourful liquid that can be used anywhere stock is used. Here are some ways to use the mushroom soaking liquid:
Use in Soups, Stews, and Broths
The mushroom soaking liquid can be used to enhance the flavour of soups, stews, and broths. It can be added to miso broth, mushroom risotto, or vegetable beef barley soup, for example. The liquid can also be used as a base for hot and sour soup, especially when using reconstituted wood ear and shiitake mushrooms.
Use in Sauces and Marinades
The mushroom liquid can be used in sauces such as Bolognese or ragu. It can also be used as a marinade to add flavour to dishes.
Use in Cooking Rice or Dough
The mushroom liquid can be used instead of water when cooking rice, adding a unique flavour to the dish. It can also be used in bread dough to impart a mushroom flavour.
Use in Stocks and Braises
The liquid can be added to stocks or used as a base for braising meats. It can be frozen for later use, just like stock, to ensure you always have some on hand.
Use in Sautéing Mushrooms
The mushroom liquid can be added to the skillet when sautéing mushrooms. Keep the heat on and let the liquid evaporate, leaving behind an intense mushroom broth that coats the mushrooms.
It is important to note that the mushroom liquid should be strained to remove any grit or sediment. It is also recommended to ensure the mushrooms are relatively clean before soaking to reduce the amount of dirt or debris in the liquid.
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Frequently asked questions
Sautéing rehydrated mushrooms is a great way to add flavour to a dish. The mushrooms will have a plumper texture and a more intense flavour.
Place the dried mushrooms in a bowl and cover them with room temperature or warm water. Soak for 20-30 minutes, or until softened. If you are in a hurry, use hot water, but be aware that more of the mushroom's flavour will be extracted.
After soaking, strain the mushrooms and rinse them under cold water to remove any grit. Chop the mushrooms into small pieces, as rehydrated mushrooms can be slimy. You can then sauté the mushrooms in butter or olive oil.
