How to use Dried Mushrooms
Originally Published February 16, 2022
Dried mushroom are a wonderful product to have around. They are shelf stable and can be kept in your pantry until you need them – no worries about wasting those beautiful fresh mushrooms hiding in the back of the fridge.
Dried mushrooms need to be reconstituted with water before you can use them, and this produces two wonderful things: the mushrooms themselves and their flavorful soaking liquid. Both can be used in soups, stews, sauces, and gratins. Dried mushrooms add a rich, meaty, savory note and are high in unami.
The best way to reconstitute dried mushrooms is to soak them in water. Room temperature water is best as it softens the mushrooms while extracting less of the flavor from the mushrooms. Try soaking around ½ hr, depending on the thickness of the mushrooms.
Strain the mushrooms from the liquid and give them a quick rinse. Save the liquid – you've basically made mushroom stock. The liquid can be used in the recipe or saved for later. Pop it into the freezer if you don't plan to use it within a week.
Here's a quick recap:
Cover the mushrooms with water: Cover generously with water and gently push on the mushrooms to submerge them into the water
Soak your mushrooms: Soaking time will vary depending on the size and thickness of the mushrooms. Most thinly sliced mushrooms will be rehydrated in 20 to 30 minutes.
Remove the mushrooms from the liquid: When the mushrooms are soft, lift them from the water using your fingers or a spoon, squeezing them lightly to remove as much water as possible.
Rinse the mushrooms
Strain the soaking liquid: Place the strainer over the second bowl and line with a coffee filter or paper towel. Pour the soaking liquid into the strainer and allow it to drain through. Discard the filter. Use the soaking liquid in your recipe or store in the refrigerator in a covered container for about one week (or freeze for up to 3 months).