DRIED MUSHROOM PREPARATION

Always wash the mushrooms before soaking to remove any unwanted grit. Some methods for reconstituting call for soaking in hot tap water for 20-30 minutes, while others suggest simmering for 30 minutes. Depending upon the thickness, type of mushroom, and quality, soaking times will vary, but the most consistent way to reconstitute is to boil water, then soak the mushrooms in the water for 20-30 minutes as it cools.

A convenient characteristic about most Dried Mushroom recipes is the fact that you can monitor the consistency before you need to use them in a dish. Also, save the soaking water for other uses as it can be very flavorful. A good way to do this is to pour the liquid into ice cube trays and freeze it for future use. Adding the liquid to rice or sauces that will contain the re-hydrated mushrooms works well.

It is important to remember when using Dried Mushrooms that they should be treated as a spice for flavoring rather than one of the main ingredients in a recipe. The flavor is concentrated and a small amount can go a long way. For instance, 8 pounds of fresh Shiitake Mushrooms will yield about 1 pound of dried. Conversely, 1 dry ounce can produce 7 to 10 ounces when reconstituted. They should be stored (dry) in an airtight container. Moisture is the arch enemy of Dried Mushrooms.

Dried Mushrooms can be used in various formats. They can be whole, kibbled (which is a fancy term for diced), and even powdered. Powders are created by grinding Dried Mushrooms in a coffee grinder or spice mill. Use powder when you don't want the mushroom itself in the dish, but you need the great flavor they can impart. Add mushroom powder to flour when making your own pasta, or just use it as a flavoring agent in sauces, soups or stews.

 

[ home ][ dried mushroom preparation ][ recipes ][ ][ dried mushrom faq ]
[ about ][ contact ][ where to find dried mushrooms ]