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How to Cook with Dried Mushrooms

By • January 13, 2012 • 5 Comments

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Time for a pantry dinner? Watch A&M as they demonstrate how to rehydrate one of our favorite pantry staples: dried mushrooms. After a quick soak in just-boiling water, they're ready to use -- plus you've got that golden mushroom liquor to play with. Check out the video below for tips.

Now what shall you cook -- Hunter's-Style Chicken? Or perhaps some Vegetarian Mushroom Thyme Gravy? See more recipes featuring dried mushrooms here.

This week's video was once again shot and edited by our fabulous videographer Elena Parker.

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Comments (5)

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over 2 years ago MeLoveFood

After soaking and straining the dried mushrooms I let them sit on papertowel for a few minutes to absorb the excess water. If you are sauteing it improves the texture and helps keep the oil splattering down. And the broth is makes such wonderful rice or farro with the little bits of chopped mushroom mixed in!

David
http://www.pikeglobalfoods...

Eliz_and_esme

almost 3 years ago TaoistCowgirl

Dried porcini are my favorite souvenir to ask for of friends who are going to Italy. They're light and easy to get back home--it's okay if they break a little. The ones you get there are soooo much better than what you get here, and though not cheap, for the quality they are a much better value too. Farro cooked with reconstituted porcini and the liquid is divine! Come to think of it, ask them to bring you some farro too!

Anita_date

almost 3 years ago Anitalectric

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

One of my favorite pantry items. I also love to grind them and add them to recipes last minute. More often, I don't have the patience to soak them. This is a great way to add flavor and thickness to sauces & gravies.

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almost 3 years ago Sigita

agree with soisbelle below- often there is grit left on the mushrooms - sometimes I even rinse those quickly before us. But I was happy to see the video and that I have been doing it right ....

Jules

almost 3 years ago JuliaB

Lovely video. Straining is so important, and sometimes I go over the reconstituted mushrooms to check for any dirt, as dried mushrooms are notorious for holding onto little bits of grit (nothing worse than tasting grit while enjoying a fine mushroom risotto or pasta!)