How to Cook with Dried Mushrooms for Recipes
Trumpet, lobster, maitake, morrels, chantrelles, porcini, miscellaneous “field” mushrooms, and truffles all come dried.
When you see them in their packages, you might be thinking, “Hmmm…That sounds cool, but how can I use them?”
First off, dried mushrooms are great additions to creamy dishes, sauces, pastas, stuffings, soups and egg dishes too.
However, you must rinse them under cool water to be sure to get rid of any dirt that’s still on them from being picked.
Then, you’ll want to submerge them in very warm or hot water for about 30 minutes, ideally.
You can use these soaked mushrooms for wonderful, earthy flavor in your favorite dishes.
* WAIT: Don’t get rid of the soaking liquid because they’re phenomenal for flavoring dishes…
Fresh mushrooms are always wonderful to use and very flavorful, but dried mushrooms are a marvelous, earthy and intensified mushroom flavor as an addition to your dishes.
* Tip: 14 g or 0.5 oz of dried mushrooms substitute for 70 g or 2.5 oz of fresh mushrooms.
Have fun and be creative!
I hope you enjoyed this information on Mushrooms on Cooking With Kimberly! Until next time…
Kimberly Edwards 🙂
P.S. Unable to get shiitake mushrooms at your local grocer? Here are dried shiitakes that will work wonderfully for you:
[tags]dried mushrooms, mushrooms, how to cook with mushrooms, how to cook with dried mushrooms, how to use dried mushrooms, field mushrooms[/tags]
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