I use them in just about every dish with cooked mushrooms of one kind or another, for a perceptible flavor boost. For those of you reading this who do not have a large quantity of dried mushrooms on hand, here's a tip. You can buy excellent dried mushrooms -- all kinds -- at a fraction of the local stores' prices, at https://www.purcellmountainfarms.com/ . I discovered this terrific resource in a "sources" list in one of Marcella Hazan's books. Purcell Mountain Farms sells many things other than mushrooms, but their mushrooms seem to be their best offering in terms of quality and value. ;o)
Great ideas (and I esp. agree that the mushroom soaking liquid is magic). Dried mushrooms keep well, so you don't have to decide quickly... Once you understand how to reconstitute/use, they'll be useful at the most unexpected moments.
Whatever you decide to do with these, please save the soaking liquid! It's liquid umami. There may be some grit at the bottom of the liquid, so you can strain it or just leave the stuff at the bottom. I freeze it flat in quart-sized zipper bags, and either break off a chunk as needed or use the whole lot.
This adds an amazing flavor dimension to braises in particular, or pan sauces. Just sub out some of the stock and/or wine with mushroom soaking liquid.
To add to SMSF wonderful suggestion, you can use themushroom soaking liquid when cooking rice (sub some of the water. I even cut rehydrated mushroom and add it to the rice before cooking for added fiber and flavor), soup, stew, stir fry, etc. Basically most of all cooking that says 'add water for x amount', save for the simplest food, and seafood/lemony-based food
Wild mushroom risotto is a wonderful thing: Soak the dried mushrooms in hot water and save the broth. Use this to make risotto. Parsley and cheese are all you need to add.
I will second the risotto suggestion. Dried mushrooms, even mixed, will go well in a ragu type pasta sauce with game, lamb or even farm raised wild boar.
Dried mushrooms also make a really good component to dry rubs. I love to grind up dried mushrooms (especially porcini) with spices like coriander, caraway, mustard, etc. and use it for roasted meats, especially beef.
They're also a huge component in Asian cooking. Dashi is an essential base to Japanese cooking and opens a world of new dishes. A simple one that I make for a weeknight dinner all the time is oyakodon. Make loads of dashi, freeze it and use it to your hearts content.
Other than that, sauces. Rehydrate them and use them and the rehydrating liquid for a seared steak or throw them into a red sauce or a braise to bump up the umami. Short ribs, oxtails, osso buco.
See Mozza's famous recipe for steak! I mostly cook vegetarian, but when I have houseguests who are meat people, they go nuts over it. It's all in the dried mushroom rub.
Lovely - enjoy!
Ideas: lasagna, stuffed pastry (borek) or pasta (raviolo), soup with spring onions, sauce for fish, red wine-mushroom sauce for steak, broth for various uses (and keep the rehydrated mushrooms fro some other use)
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This adds an amazing flavor dimension to braises in particular, or pan sauces. Just sub out some of the stock and/or wine with mushroom soaking liquid.
Also love Mushroom Soup. Room temp.
cheers
irina
They're also a huge component in Asian cooking. Dashi is an essential base to Japanese cooking and opens a world of new dishes. A simple one that I make for a weeknight dinner all the time is oyakodon. Make loads of dashi, freeze it and use it to your hearts content.
Other than that, sauces. Rehydrate them and use them and the rehydrating liquid for a seared steak or throw them into a red sauce or a braise to bump up the umami. Short ribs, oxtails, osso buco.
Ideas: lasagna, stuffed pastry (borek) or pasta (raviolo), soup with spring onions, sauce for fish, red wine-mushroom sauce for steak, broth for various uses (and keep the rehydrated mushrooms fro some other use)