Keeping dried mushrooms on hand is a quick and useful way of having the delicious savory flavor of wild mushrooms whenever you want.
Dried mushrooms are often easier to use and are always less expensive than their fresh equivalents. This is great news since dried mushrooms pack intense flavor into recipes. You can use fewer of them than you might when cooking with fresh.
If you've never rehydrated dried mushrooms, do not fret, we have a quick step by step guide below that will take the guess work out of it. Not sure where to find dried mushrooms? Lucky for you, organic, California grown dried mushrooms (including Black Trumpet, Chanterelle and Porcini) can be added to your next Farm Fresh To You delivery when you customize your farm box.
REHYDRATING DRIED MUSHROOMS1) Measure the mushrooms, then place them in a bowl of lukewarm water. Cover them completely with the water and push them down to submerge them.
2) Soak the mushrooms for 20 to 30 minutes. The thicker they are the longer it will take for them to fully rehydrate.
3) Remove the mushrooms from the liquid when they are soft. Squeeze them lightly to remove the excess water from them.
4) Rinse the mushrooms, but save the mushroom liquid to use in your recipe as broth. It will give your dish a rich mushroom flavor. (You must strain the soaking liquid through a coffee filter or cheesecloth to remove any grit left from the mushrooms. Your mushrooms are now ready for your recipe.
Note: You may be tempted to hurry this process by using hot or warm water, however the mushrooms lose a little flavor when you rush it.
Tip: You can make use of 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.