Emma Wilson
Dried mushrooms are a versatile ingredient used in cooking to add a rich, savoury flavour to dishes. They are often used in Asian and European cuisines. Before using dried mushrooms, they must be reconstituted with water, which produces two valuable ingredients: the mushrooms themselves and their flavourful soaking liquid. The process of rehydrating dried mushrooms will be the focus of this discussion, including the best practices for soaking times and water temperatures to achieve optimal results in cooking.
| Characteristics | Values |
|---|---|
| Type of mushrooms | Dried mushrooms like shiitake, wood ear, cloud ear, matsutake, porcini, morel, trumpet, chanterelle, and oyster mushrooms |
| Type of liquid | Water, lukewarm water, broth, chicken broth, or stock |
| Temperature of liquid | Room temperature, hot, or cold |
| Soaking time | 5 minutes to 24 hours |
| Other steps | Rinse, blot, trim, drain, dry, refrigerate, freeze |
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What You'll Learn
Soaking dried mushrooms
Dried mushrooms are a versatile ingredient used in cooking, especially in Asian and European cuisines. They are known for their intense, meaty flavour and ability to enhance the taste of soups, stir-fries, and braised dishes. Before using dried mushrooms, they must be reconstituted or rehydrated in water, a process that also produces a flavourful broth that can be used in cooking.
The best way to rehydrate dried mushrooms is to soak them in water. While some recipes recommend using hot or warm water, room temperature water is generally preferred as it allows the mushrooms to retain more of their flavour. The exact soaking time can vary from 15 minutes for a quick reconstitution to up to 24 hours for a more luxurious texture and deeper flavour. Thicker mushrooms like shiitake caps may take longer to soften in room temperature water, so hot water can be used if you are in a hurry.
To soak dried mushrooms, place them in a bowl and cover them with warm or room temperature water. You may need to add a small plate or lid on top to keep the mushrooms submerged. The soaking time will depend on the desired texture and the thickness of the mushrooms. For thinner mushrooms, 15 to 30 minutes may be sufficient, while thicker mushrooms may require several hours.
After soaking, the mushrooms should be strained and chopped. The soaking liquid can be strained and used in soups, stews, sauces, or as a substitute for chicken stock in recipes. The mushrooms themselves will have a plumper texture and can be added to various dishes. Some people choose to rinse the soaked mushrooms to remove any residual grit, but others believe this washes away flavour.
It is important to note that dried mushrooms are notoriously gritty, so proper cleaning and rinsing before soaking are essential. Additionally, excess moisture can be detrimental to mushrooms, so it is best to avoid washing fresh mushrooms unless absolutely necessary. Instead, brush them with a dry cloth or quickly swish them in lukewarm water, then blot them with a towel and cook immediately.
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Using cold or room-temperature water
Dried mushrooms are a versatile ingredient used in many cuisines. They are often soaked in water to reconstitute them, and this produces two valuable products: the mushrooms themselves and their flavourful soaking liquid. The liquid can be used in soups, stews, sauces, pâtés, and gratins.
The best way to reconstitute dried mushrooms is to simply soak them in water. Many recipes call for hot or warm water, but it is not always necessary to use hot water. Using cold or room-temperature water will also soften the mushrooms, and many people believe it extracts less of the flavour from the mushrooms, leaving more of the mushroomy taste in the fungus itself.
An experiment was conducted to compare the effects of using hot water and room-temperature water to reconstitute dried mushrooms. The results showed that the mushrooms soaked in room-temperature water softened almost as quickly as those soaked in hot water, but they retained more flavour. The mushrooms soaked in hot water were less flavourful, and their soaking broth was significantly darker.
When using room-temperature water, it is recommended to start the mushrooms soaking as the first step in your recipe, as it may take a little longer for them to soften compared to using hot water. For thicker dried mushrooms, such as whole shiitake caps, it may take even longer to soften in room-temperature water.
Some people choose not to rinse their mushrooms after soaking to avoid washing away the flavour. However, others believe that rinsing is essential to remove any residual grit. If you decide to rinse your soaked mushrooms, be sure to cook them right away, as washed mushrooms do not keep well.
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Soaking time
Dried Mushrooms
Dried mushrooms, such as shiitake, wood ear, cloud ear, matsutake, porcini, morel, trumpet, and chanterelle, need to be reconstituted with water before cooking. The soaking time for dried mushrooms can range from 15 minutes for a quick soak to 2 hours for a longer soak. For the best texture and flavor, some recipes recommend soaking dried shiitake mushrooms for at least 6 hours or even overnight. This longer soaking time results in deeply flavored, firm, and velvety mushrooms.
Fresh Mushrooms
When cleaning fresh mushrooms, such as portobello, cremini, button, and oyster mushrooms, it is generally recommended to avoid soaking them in water as they can become waterlogged and slimy. Instead, a quick rinse or brush with a dry cloth is suggested to remove any dirt or grit. However, if there is a significant amount of dirt, a brief swish in lukewarm water, followed by immediate blotting with a towel, can be done.
Wild Mushrooms
Wild mushrooms, such as chanterelles and oyster mushrooms, may require a more thorough cleaning as they can harbor bugs or have dirt and grit from the forest floor. When washing wild mushrooms, it is recommended to add salt to the water (1 tablespoon per 4 cups of water). Soak the mushrooms for 20 minutes, drain, and repeat the process. This helps to remove any tiny creatures and ensure they are thoroughly cleaned.
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Rinsing after soaking
When it comes to rinsing mushrooms after soaking, there are a few things to consider. Firstly, it is worth noting that dried mushrooms are notoriously gritty, and even a tiny amount of residual grit can ruin a dish. Therefore, it is generally recommended to give soaked mushrooms a good rinse under running water to remove any hidden grit. This is especially important if you are using wild foraged mushrooms, as they may have dirt or grit from the woodland floor.
However, some people believe that rinsing after soaking washes away the flavour of the mushrooms. If you are concerned about retaining as much flavour as possible, you can opt to simply strain and chop the mushrooms after soaking, without rinsing. This is because mushrooms are porous and tend to soak up liquid, so they can become waterlogged if exposed to too much moisture.
If you do choose to rinse your mushrooms after soaking, it is important to do so gently, especially if you are working with delicate varieties such as oyster mushrooms. Pat the mushrooms dry between clean kitchen towels or use a salad spinner to remove excess moisture, as washed mushrooms do not keep well and should be cooked immediately.
Additionally, it is worth noting that the soaking liquid from dried mushrooms can be used to enhance the flavour of soups, stews, sauces, and stir-fries. So, if you are concerned about losing flavour by rinsing, you can rest assured that none will go to waste. Simply strain and make use of the liquid in your cooking.
In summary, while the decision to rinse or not rinse mushrooms after soaking is a matter of personal preference, it is generally recommended to prioritise removing grit and dirt to ensure the best possible outcome for your dish.
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Using the mushroom-soaking liquid
Dried mushrooms, such as shiitake, wood ear, cloud ear, matsutake, porcini, morel, trumpet, and chanterelle, are often used in cooking. They are known for their intense, meaty flavor and ability to enhance the flavor of soups, stir-fries, and braised dishes. While these mushrooms are typically reconstituted with water, the resulting mushroom-soaking liquid is also flavorful and can be used in various ways. Here are some ideas for using the mushroom-soaking liquid:
Use in Soups, Stews, and Braising Liquids
The mushroom-soaking liquid can be added to soups, stews, and braising liquids to enhance their flavor. It can be used as a vegetarian or vegan-friendly substitute for chicken stock in recipes.
Marinade for Chicken
In recipes such as soy sauce chicken with dried shiitake mushrooms, the mushroom-soaking liquid can be used as a marinade. In this case, the chicken thighs are marinated and browned before being simmered with onion in the reserved marinade.
Base for Stir-Fry Sauces
The strained liquid from soaking mushrooms can be used as a base for stir-fry sauces. For example, in the case of stir-fry mushrooms in oyster sauce, the strained mushroom-soaking liquid is combined with dark soy sauce and Chinese rice wine to create a flavorful sauce.
Steamed Dishes
The mushroom-soaking liquid can be used in steamed dishes such as steamed dumplings (shu mai) filled with Chinese mushrooms, fresh ginger, spring onions, and Chinese seasonings. It can also be used in steamed egg dishes, such as those combined with seafood.
Freezing for Later Use
If you have excess mushroom-soaking liquid, you can freeze it for later use. Simply store it in a sealed container or plastic bag and freeze it until needed. This way, you can add a boost of flavor to your dishes whenever you like.
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Frequently asked questions
The best liquid to soak mushrooms in is water.
Room temperature water is best as it allows the mushrooms to retain their flavour.
Soaking mushrooms for 20-30 minutes is usually enough to rehydrate them. However, some thicker mushrooms may need to be soaked for up to 8 hours or more.
Some people believe that rinsing the mushrooms after soaking washes away their flavour. However, others believe that the mushrooms should be rinsed to remove any residual grit.
Dried mushrooms, such as shiitake, wood ear, cloud ear, and matsutake, should be soaked before cooking.
