Dried mushrooms are a very handy ingredient to have on hand. They are very versatile and add that extra boost of flavour to create a special dish.
The flavour of dried mushrooms is concentrated and intense, the texture - good and meaty. Like fresh mushrooms, they're terrific in everything from soups to sauces to quick stir-fries... the list goes on and on.
There is no set rule about which mushroom goes with what. However, the origin of the mushroom says a lot. For example, it makes sense to use Italian porcini mushrooms in risotto, shiitakes in Asian dishes, and chanterelles in French dishes. Many like to mix shiitakes with other kinds of mushrooms, since they are known to complement the flavours of other mushrooms.
Dried mushrooms need to be rehydrated in hot water before they are used. This is because first, it plumps up the mushrooms, and the soaking liquid creates a flavourful broth, which can be incorporated into your recipe to further enhance the flavour of the dish. The soaking also helps remove grit from the mushrooms that would otherwise ruin your dish!
Put the mushrooms in a medium glass bowl and pour two cups of boiling water on them and weigh them down with a plate. Soak them till they are plump. Then remove them with a slotted spoon, place on a chopping board, squeeze out the liquid into the pan and let it cool. Remove any tough parts, and chop as required. You need to strain the soaking liquid and use it as and when needed.
Here's what you do in a stir-fry: Once the mushrooms have been steeped in the water - they are ready to be added and should be kept aside and added once to the stir-fry if that's what you are making! It's easy to add them to stews or sauces. What you can do is to brown the meat, then saute the rehydrated mushrooms with the aromatics like shallots, garlic, or onion. Because they're moist, the mushrooms don't exactly brown, but this quick toss in hot oil really intensifies their flavour. Finally, I add the mushroom soaking liquid and finish cooking the dish.
The quality of dried mushrooms can vary greatly. My main rule is to buy them from a trusted source. If I can get a good look inside the package, I look for mushrooms that have a nice size and shape, and I avoid overly shrivelled or crushed specimens.
The best way to buy dried mushrooms is to inspect their quality visually - they should be intact and not too shrivelled. Dried mushrooms are sold in many supermarkets, but if you don't see them, try specialty stores and high-end grocery stores like whole-foods markets.
For long-term storage, I seal dried mushrooms in two heavy-duty zip-top freezer bags and put them in the freezer where they'll keep indefinitely. For short-term storage (a month or less), I seal the mushrooms in an airtight container or ziptop bag and store in a cool, dark place.
Shiitakes are extremely versatile and affordable. They have a meaty texture and are great when paired with any other variety as well. Look for shiitakes with thick brown caps ridged with white. The stems can be woody, so trim them off and discard after soaking.
Porcini mushrooms also known as cepes, have a deep, earthy flavour that complements Italian seasonings and is delicious with pork and chicken. They have thick stems and broad caps and are generally sliced before they're dried. After rehydrating them, you can use them just as you would fresh mushrooms.
Chanterelles have a bright, fruity flavour. They vary in size and can be quite expensive. When rehydrated, they have a chewy texture. Their stems tend to be woody and are, more often than not, discarded. Pair chanterelles with eggs and cream sauces.
Morels need to be thoroughly rinsed before they are soaked since the hollow, honeycombed caps of wild morels harbour grit. They have a somewhat smoky, nutty, buttery flavour and go very well with spring ingredients like asparagus etc.
Simple ways to use dried mushrooms
Stir them into pilafs and other rice dishes.
Add them to tomato or cream-based pasta sauces.
Stir them into pan sauces for meats, fish, chicken and vegetables.
Add them to stir-fries.
Add them to eggs - saute rehydrated dried mushrooms with shallots and butter and fold into omelettes, frittatas, or scrambled eggs.
Make flavoured butter: Pulse rehydrated morels or chanterelles with softened butter and a fresh herb in a food processor. Use immediately or shape into a log, wrap in plastic, and refrigerate. Pats of the butter are delicious on roasted or grilled meats and vegetables and even on some French bread!
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