Mushrooms are hard to beat. They’re packed with goodness, have tons of flavor, and are easy to cook with – it’s really hard to accidentally overcook them. Plus, depending on the season and the type of mushroom, they can be quite affordable.
But why depend on the seasons, when you can eat them at any time of the year? That’s where dried mushrooms come in. They’ll be ready anytime you need to add savouriness and texture to pasta sauces, lasagne, soups, stocks and risottos. Plus, unlike fresh mushrooms, they don’t take much room in the fridge. Read on to find out how to cook with dried mushrooms!
Hydration is key!
The main thing about using dried mushrooms is that you need to rehydrate them. By adding hot liquid to the dehydrated mushrooms, you’re reconstituting their water content and reviving their meaty texture, allowing you to use them in most recipes that call for fresh mushrooms.
That’s not all you get, though, when you cook dried mushrooms: the liquid you’ve used to soak your mushrooms will be infused with mushroom flavor. If a recipe calls for extra water at another step – say, a risotto or mushroom soup – you can use the mushroom broth to take the flavor profile of your dish to the next level. Or you can use it as stock in another dish.
How do you prepare dried mushrooms?
Put your dried mushrooms in a ceramic or glass bowl, then add enough steaming water to fully cover them. Let them steep for up to 15 minutes or until they’re softened and there are no dried bits left. For even more flavor, use homemade vegetable stock or wine instead of water(The alcohol in the wine will evaporate during cooking).
Dried mushrooms are one of the handiest ingredients you can keep in your plant-based pantry. So, next time you see them at your local grocery store, don’t forget to add them to your shopping basket!
Marco Mayer
International Communications Assistant
